Pancakes with oranges

Ingredients

• 8 thin-skinned oranges
• 200 g brown sugar
• 1 tsp cornstarch
• 500 g flour
• 2 eggs
• 300 ml milk with a fat content of 3.5%
• 1 st. l. vegetable oil
• 1 st. l. vanilla sugar
• 0.5 tsp soda
• 1 h. l. year
• ghee for frying
• powdered sugar for serving

Cooking

Step 1

For the filling, finely grate the zest from 4 oranges. Squeeze juice from 4 oranges. From the rest of the oranges, cut the peel along with the white part so that the pulp is visible. Cut the fillet into slices between the films. Collect the juice that flows out, add it to the already existing juice.

Step 2

Mix sugar, orange juice and zest. Cook over low heat, stirring, 5 minutes. Mix starch with 1 tbsp. l. cold water. Increase the heat under the orange mass, pour in the starch liquid, cook until thickened, about 2 minutes. Cool down.

Step 3

For pancakes, sift flour with soda and salt into a bowl, add sugar, mix. Pour in 500 ml of drinking water at room temperature and milk, knead so that there are no lumps.

Step 4

Bring 200 ml of drinking water to a boil and pour into the dough. Mix thoroughly until smooth.

Step 5

Separately, beat the eggs with vegetable oil, pour into the dough and mix thoroughly again.

Step 6

Heat the pan well, grease with oil only the first time. First, bake 6 thin pancakes with a diameter of 22 cm. Then bake small (10 cm) pancakes over medium heat, frying them well. Put the finished pancakes on the work surface a small pancake, grease with orange filling, cover with the second pancake. Spread it with orange filling - and thus collect 6 mini-cakes.

Step 7

Brush 1 large pancake with the orange filling, center the mini cake, lift the edges of the pancake and fold them nicely on top. Decorate the orange fillet. Prepare the rest of the cakes in the same way. Place in refrigerator for 30 minutes. and serve.