RECIPE

Blood Orange Syrup Pancakes

Break out of a lemon and sugar rut next time you make pancakes with our Blood Orange Pancake recipe from @theaev. Weekend brunch made that bit extra special.

Serves: 4
Time: 20 mins
Difficulty: Easy

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Bringing seasonal citrus into the mix with a simple syrup is so worth it. It’s important to rest your pancake batter for the silkiest texture. If you’re hosting, keep the pancakes warm under a tea towel so everyone can sit down and enjoy their breakfast together.

Method

Ingredients

Step 1Start with the Jelly. Line a 30 x 30 cm square baking tray with enough clingfilm that it hangs over the sides of the tray. Heat the citrus juice and sugar in the saucepan until the sugar has dissolved - just a minute, with a bit of light stirring. Add the zest to the juice. Working quickly, pour the boiling water straight from the kettle into a small bowl. Sprinkle the gelatine into the hot water, and whisk vigorously with a fork until the gelatine is dissolved. Mix the liquid gelatine into the citrus juice, then pour everything into the lined baking tray. Chill in the fridge until set (roughly 2 hours).
Step 2To make the cake bases, turn the oven to 180°C/160°C. Grease two 12-hole muffin tins. Melt the butter in a small saucepan, then set aside. In a large bowl, whisk together the eggs and sugar with electric beaters at high speed, until very pale and fluffy (about 5 minutes). Gently stir in the vanilla extract, salt and melted butter. Sift in the flour, then fold it into the batter. Divide the mixture between the two muffin trays – you’ll get a generous heaped tsp in each muffin hole. Bake for 6–7 minutes, until lightly golden and shrinking away from the sides of the tin. Allow the cakes to cool.
Step 3Now assemble the Jaffa Cakes. Tip the chilled and set tray of jelly upside down on the kitchen counter, then peel off the cling film. Using your round cutter, cut out 24 circles of jelly and place one on top of each cake base.
Step 4One by one, spoon melted chocolate over each Jaffa Cake, easing the chocolate over the jelly, to coat the top of the cakes. Try to work a little quickly here to avoid the jelly melting – not a disaster if that starts to happen, just stick the tray of cakes in the fridge, then try again. You might need to re-melt the chocolate at some point; just remember to let it cool slightly before topping the cakes.
Step 5Give the Jaffa Cakes an hour or two to sit at room temperature before serving, to let the chocolate set and the jelly re-solidify.

For the jelly
400ml / 420g citrus juice – from about 5 large blood oranges and 1 large lemon
1 tbsp caster sugar
Zest of 1 orange
60g boiling water
12g powdered gelatine (or a vegetarian equivalent)
For the cake
40g unsalted butter
2 large eggs
½ tsp vanilla extract
Large pinch of salt
70g self-raising flour
Assembly
400g dark chocolate

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