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🍽️ Pancake Pouches Filled with Ice Cream

580 kcal · 30 min · 4 servings

Ingredients

• 3 Oranges
• 100 g Maple syrup
• 300 ml Milk
• 150 g Flour
• 2 Eggs
• 2 tbsp Liquid butter
• 1 tbsp Sugar
• 1 Pinch Salt
• Butter (for frying)
• 4 Scoops Vanilla ice cream
• 4 Herbs (e.g. Orange mint)

Instructions

1. 1. Peel two oranges completely, removing the white pith under the skin.
2. 2. Cut the peeled oranges in half and slice them into thin rounds.
3. 3. Squeeze the juice from the third orange.
4. 4. Pour the orange juice and the syrup into a small saucepan.
5. 5. Bring the mixture to a boil while stirring.
6. 6. Let the sauce simmer slightly until it reaches a syrupy consistency.
7. 7. Remove the saucepan from the heat and let the sauce cool down completely.
8. 8. Stir the milk smoothly into the flour in a bowl.
9. 9. Add the eggs and whisk them thoroughly into the batter.
10. 10. Stir the melted butter, sugar, and salt into the batter.
11. 11. Let the batter rest for 10 to 15 minutes.
12. 12. Heat a frying pan and add a little butter.
13. 13. Pour a thin layer of batter into the hot pan.
14. 14. Bake the pancake at medium heat for about one minute until golden brown.
15. 15. Flip the pancake and bake it for another approx. one minute on the other side.
16. 16. Repeat the process with the remaining batter until four pancakes are baked.
17. 17. Place the finished pancakes on a tray and let them cool down.
18. 18. Place a cooled pancake on a plate.
19. 19. Place a scoop of vanilla ice cream in the center of the pancake.
20. 20. Pull up the edges of the pancake.
21. 21. Shape the edges into a small pouch around the ice cream.
22. 22. Tie the pouch together with one or two stems of fresh herbs.
23. 23. Place the prepared orange slices as decoration alongside.
24. 24. Drizzle the cooled orange sauce over the oranges.
25. 25. Dust the dessert with powdered sugar to taste and serve.

Nutrition per serving

• kcal: 580
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 82 g