Barb Cervantes

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Barb Cervantes

Vanilla Pancake with Rum and Cardamom Sauce

Name: Vanilla Pancake with Rum and Cardamom Sauce
Prep time: 80 min
Cook time: 80 min
Yield: 12
Cuisine: Internacional
Ingredients: 1 teaspoon vanilla extract; 200 grams sugar; 210 grams flour; 285 grams greek yogurt; 3 eggs; 1/2 cups Gloria® butter without salt, melted; 1 cup orange juice, natural cast; 4 cardamom; orange zest, to taste; lemon zest, to taste; 1/2 cups Rum; 1/4 cups raw sugar

20 mins

Half

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Barb Cervantes

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To taste new flavors, this pancake is soft and easy to prepare. Super soft fluffy thanks to yogurt. The sauce gives an exotic touch but extremely delicious with aromas that convey unique flavors in a family environment.

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Ingredients

12 portions

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Preparation

Preheat the oven to 180 degrees C. Grease a pan with butter or oil spray.

Mix yogurt, vanilla, sugar and eggs with a blender . Slowly add the dry ingredients in the liquids, taking care not to over mix, to make sure the pancake is smooth. Add the previously melted butter.

Pour the mixture into the prepared pan and bake for about 50 to 60 minutes, or until a toothpick inserted in the center of the pan comes out clean.

For the sauce In a saucepan add the orange juice, rum, brown sugar, cardamom, lemon and orange zest and bring to a boil over medium-high heat stirring to dissolve the sugar. When it reaches a boil, reduce to medium heat and keep boiling gently until the liquid is reduced by half (around 10 minutes). Strain the preparation.

When the pancake cooled, serve it with the sauce.

PRESENTATION

You can present the pancake in a platter and serve the sauce on top before serving or if you want to place the sauce in a separate sauceboat. It is also delicious accompanied with a spoonful of sour cream or Greek yogurt that complement the sweetness of the sa

TIPS

It is recommended to use pure vanilla extract for superior flavor. If you do not consume alcohol you can make a simple lemon frosting to cover your pancake