Ingredients
Equipment
Method
Batter
- Mix the dry ingredients first. Add milk, eggs and zests. Let batter rest for 45 minutes.
Quick Citrus Marmalade
- To start, shave off the ends of a lemon and an orange, and place them in a medium saucepan. Fill the saucepan with water, add a pinch of salt, and bring it to a boil. Reduce the heat and let the fruits cook for about 12 minutes, covered. Once done, turn off the heat and allow the fruits to cool overnight. The next day, drain and rinse the fruits. Quarter the cooked lemon and orange, and carefully remove the seeds and white membranes. Chop the fruits and set them aside. Meanwhile, peel the grapefruits and save the flesh only. In a bowl, mix together sugar and pectin, then add the mixture to the chopped fruits. Put everything into a food processor and puree until smooth. Transfer the mixture back to the saucepan, bring it to a boil, then lower the heat and let it simmer for about 20 minutes. Once the marmalade has thickened, transfer it to a shallow dish to cool. Once cooled, place it in the refrigerator to set. This delightful citrus marmalade can be stored in jars and kept in the refrigerator for up to 3 weeks. If you prefer to store it for a longer period, you can also can and sterilize the jars for prolonged shelf life.
Cooking
- Heat up a nonstick frying pan. Add some butter and cook pancakes for about 4 minutes on one side or until batter is set enough to be flipped. Cook the other side for 90 seconds.
Garnishing
- Spread marmalade over pancakes and add fresh basil and fresh fruit of your choice.