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Orange Rum Pancakes: EyeCandy

This video is the epitome of a lazy weekend breakfast... the sun is shining through an open window and without a care in the world you're cooking up from gorgeous orange and gingerbread pancakes with yoghurt, fresh fruit and a little naughty kick of rum.

We'd love to say a massive thanks to Chockywoky for her recipe which sits art the heart of this video... Make sure you go follow her on SORTEDfood

Ingredients & RecipePrint


  • flour (50g)
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 pinch nutmeg
  • 1 pinch of salt
  • apple sauce (60g)
  • 1 egg
  • 2 tbsp of maple syrup
  • 1 tbsp of rum
  • 1 squeeze of honey
  • 1 orange
  • greek yoghurt (75g)
  • fresh physallis
  • pomegranate seeds
  • cherries


sift together the flour, baking powder cinnamon, ginger, nutmeg and salt.
whisk in the apple sauce, egg and maple syrup until a smooth batter forms.
heat a pan over a medium heat, until a drop of water sizzles when it comes into contact.
spread the pancake batter into 6cm rounds (about 1 heaped tbsp of batter).
cook for a minute or so, until a few bubbles appear, then flip and cook for 30 seconds more.
repeat with all the batter to make several pancakes.
add the rum, honey and a pinch of salt to a saucepan.
splash in 100ml of water and bring to a boil, then simmer for 5 minutes to reduce.
peel and segment the orange.
add 1/2 of the orange segments to the rum mixture and simmer for 2 minutes to soften.
mix the juice from the remaining orange segments with the yoghurt and another 1/2 tsp of rum.
layer the pancakes with the yoghurt and alternating layers of pomegranate seeds and syrupy orange segments then top with the poached orange segments.
Decorate with the other fruits and serve.


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