Clemengold pannekoeke with cinnamon citrus sugar and syrup

South African 15 Mins Prep · 30 Mins Cook

1. Zest 2 ClemenGolds into a small bowl. Add 100g sugar and combine with the zest.
2. To make the batter, place the flour and salt in a mixing bowl. Whisk the eggs and milk together then whisk through the dry ingredients. Melt 2 tbsp butter and stir it through the batter. Cover and refrigerate for 2 hours.
3. Heat a non-stick pan over a medium heat. Ladle a small amount of batter into the pan and swirl it around to evenly coat the base of the pan. When the edges begin to lift, flip over and cook the other side until brown.
4. Immediately sprinkle the warm pannekoek with the ClemenGold cinnamon sugar. Roll up and place on a serving plate. Keep warm under a sheet of aluminium foil, or a clean kitchen towel. Repeat with the remaining batter. Stack the rolled pannekoeke.
5. In a small saucepan, combine the orange juice, 70g sugar and 2 tbsp butter. Bring to a gentle boil, then reduce to a simmer. Cook for approx. 5-8 minutes, or until slightly thickened. Remove from the heat and set aside to cool.
6. Peel and chop the ClemenGold segments. Drizzle the ClemenGold syrup over the stacked pannekoeke then top with the chopped ClemenGold segments.
7. Serve with the ClemenGold sugar and a sprinkle of cinnamon.

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