Pancakes, we Dutch people love them and eat them in all shapes and sizes, from poffertjes to thick pancakes with bacon. But when it comes to airiness, we can still learn a lot from the American Pancakes. We try to match that lightness in this recipe by adding whipped proteins to the recipe. This way you not only have super fluffy pancakes, but you can also pile them up nicely and fill them with all kinds of delicacies. And that is exactly what we are going to do here, we give the pancakes an extra twist by smearing them with a delicious homemade Orange Curd. These Orange Meringue Pancakes are the perfect breakfast to surprise your friends or family (or yourself) with during the weekend, add a nice cup of tea and enjoy!
You can keep the Orange Curd in the fridge for up to 2 weeks in a sealed jam jar, so it is also very easy to prepare one day in advance. Do you find it too much trouble to make the Orange Curd yourself? Then buy a good organic orange jam or jam.
Nutritional value Orange Meringue Pancakes (1 person)
Carbohydrates: 57.5 gr.
Fats: 22.4 gr.
Proteins: 28.7 gr.
Ingredients Orange Meringue Pancakes
Orange Curd (4 servings):
- 3 egg yolks
- 75 gr. coconut blossom sugar
- zest of 1 orange
- 50 gr. orange juice
- 15 gr. coconut oil
- pinch of salt
Pancakes (+/- 14 pieces for 2 people):
- 1 large ripe banana or 2 small ones
- 60 gr. oatmeal
- 30 gr. vanilla Whey Delicious
- 0.5 teaspoon of cinnamon
- 2 eggs
- pinch of baking soda
- 10 gr. honey
- 1 teaspoon coconut oil
- 60 gr. cream cheese light
Preparation Orange Meringue Pancakes
- For the curd, place a saucepan with a thick bottom over medium heat. Add the egg yolks, coconut blossom sugar, orange zest and juice. Let it cook gently for 5 minutes with constant stirring. Always scrape the sides of the pan well so that no sugar crystals get into your curd. The curd is thick enough if it covers the back of a spoon and a line remains in it when you go over it with your finger. Remove the curd from the heat and stir in the coconut oil and salt. Pour onto a plate and covered with kitchen foil and let it cool well in the fridge for 2 hours.
- Mash the bananas with a fork and put in a bowl, add the oatmeal, whey, cinnamon and baking soda and stir until smooth. Split the eggs and put the egg whites in a fat-free batter bowl, add the egg yolks to the rest of the batter and stir well. Beat the egg whites stiff with a mixer, as soon as you see air bubbles add the honey and mix until stiff peaks arise (you can then hold the mixing bowl upside down and the proteins do not fall out). Carefully fold the whipped egg whites into the batter, otherwise you will knock the airiness out again.
- Heat a little coconut oil in a frying pan and, with a tablespoon, scoop 4 heaps of the batter into the pan, so that you have about 7 cm pancakes. You must turn the pancakes very carefully!
- When all the pancakes are baked, divide them into 2 plates. Divide the curd into 4 portions and use 1 portion per person. Cover the pancakes alternately with a little curd and a little cream cheese light.
- Serve the pancakes with your favorite fruit and sprinkle generously with the XXL Nutrition light sauce pancake syrup. Enjoy your meal!
More delicious recipes like this? Then view it quickly XXL Nutrition Recipe Book!
In collaboration with Anneloes Beverwijk