Pancakes with orange, cardamom and pistachio butter

50 min 4-6 servings

For the pancakes:

  • 250g plain white flour
  • Pinch of sea salt
  • 2 medium eggs, lightly beaten
  • 600ml whole milk
  • 30g Lurpak® Slightly Salted butter

For the orange and cardamom sauce:

  • 60g caster sugar
  • 100g Lurpak® Slightly Salted butter, cold cut into small chunks
  • Juice and zest of 2 oranges
  • Juice and zest of one lemon
  • ¼ tsp ground cardamom

To serve:

  • 50g pistachios, shelled and finely chopped
Pancakes with orange, cardamom and pistachio butter


  1. Place the flour and pinch of salt into a large bowl. Make a well in the centre of the flour, then add the eggs. Slowly add the milk, whisking continuously until you have a smooth batter. Cover and put into the fridge for 30 minutes, to cool.  If the batter feels too thick then add a little more milk (the consistency should be of single cream).
  2. To make the sauce, heat the sugar in a non-stick pan, over a low heat. When it has dissolved, turn the heat up and cook until it turns a caramel colour. Add a chunk of  the cold Lurpak® at a time, and whisk until melted. Add the remaining ingredients and simmer for 5 minutes. Set aside until you’re ready to serve.
  3. To cook the pancakes, get a 20cm non-stick frying pan or crepe pan. Place over a medium heat and add a knob of Lurpak®. Swirl the butter around the pan then add a ladle of pancake batter. Again, swirl the batter around the pan until it is covered and cook for one minute.  Flip the pancake and cook on the other side for a further minute – plate-up and set aside. Continue until all the batter is used. 
  4. When you’re ready to serve, fold the pancakes into quarters. Add them back to the pan and cook for a further 2 mins. Plate-up, sprinkle with the pistachio and serve.


  • If your Lurpak® isn’t cold, cut it into chunks and place in the freezer uncovered for 10 minutes
  • Try not to touch the sugar when melting or caramelising, as this will create crystallisation and form lumps in the caramel
  • The lighter the caramel, the sweeter the final sauce. If you want a nice, deep rich flavour then take the caramel to a dark mahogany colour
  • Lurpak® Slightly Salted butter works best with this recipe, as the salt brings out all of the flavours


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