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Upside Down Pancakes

Upside Down Pancakes

Yields 2 Servings
occasions
Breakfast, Dessert
dairy ingredients
Butter, Milk
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Upside Down Pancakes

INGREDIENTS

For the pancakes

For the browned butter sauce

DIRECTIONS

For the pancakes

1
Into a large mixing bowl, add flour, oats, baking powder, baking soda, salt, and sugar, and mix until thoroughly combined.
2
Create a small well in the middle and add the buttermilk, melted butter, orange zest and vanilla essence.
3
Whisk to form a lumpy batter.

For the browned butter sauce

4
Bring butter to a boil allowing it to melt and caramelize (it’s important not to stir as you want the fat to rise and the milks to caramelise on the bottom).
5
Once the mixture is light brown and smelling like caramel, turn down the heat and add in sugar, water and orange juice.
6
Mix until melted and the butter takes on the consistency of syrup. Remove from heat and set aside.
7
Melt a small amount of butter in a frying pan over medium heat, and cook the finely sliced rhubarb for 1 minute. Remove rhubarb from pan, and keep warm.

8
Add a little more butter to the pan, put a small spoon of cooked rhubarb in the middle, and pour about ¼ cup (30g) of the pancake batter over the top.
9
Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake – revealing the glorious rhubarb underneath.
10
Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
11
Repeat with remaining rhubarb and batter.
12
Store cooked pancakes in a 90˚C oven until ready to serve.
13
Serve pancakes warm with browned butter caramel and some thick natural yogurt. The batter keeps well in the fridge for a few days if you don’t get through it in one go. You can use any ripe fresh or tinned fruit to substitute the rhubarb if you can’t get your hands on it.

Recipe by Niamh Fox

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

For the pancakes

For the browned butter sauce

Instructions
For the pancakes

1
Into a large mixing bowl, add flour, oats, baking powder, baking soda, salt, and sugar, and mix until thoroughly combined.
2
Create a small well in the middle and add the buttermilk, melted butter, orange zest and vanilla essence.
3
Whisk to form a lumpy batter.

For the sauce

1
Bring butter to a boil allowing it to melt and caramelize (it’s important not to stir as you want the fat to rise and the milks to caramelise on the bottom).
2
Once the mixture is light brown and smelling like caramel, turn down the heat and add in sugar, water and orange juice.
3
Mix until melted and the butter takes on the consistency of syrup. Remove from heat and set aside.
4
Melt a small amount of butter in a frying pan over medium heat, and cook the finely sliced rhubarb for 1 minute. Remove rhubarb from pan, and keep warm.

To cook the pancakes

1
Add a little more butter to the pan, put a small spoon of cooked rhubarb in the middle, and pour about ¼ cup (30g) of the pancake batter over the top.
2
Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake – revealing the glorious rhubarb underneath.
3
Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
4
Repeat with remaining rhubarb and batter.
5
Store cooked pancakes in a 90˚C oven until ready to serve.
6
Serve pancakes warm with browned butter caramel and some thick natural yogurt. The batter keeps well in the fridge for a few days if you don’t get through it in one go. You can use any ripe fresh or tinned fruit to substitute the rhubarb if you can’t get your hands on it.
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