Honey-Orange Pancakes Layered with Dried Fruit and Nuts

There’s nothing quite as comforting as the scent of pancakes wafting from the kitchen. In South Africa, pancakes are a beloved rainy-day treat, reminiscent of cozy afternoons and cherished family traditions. Typically served with cinnamon sugar and a squeeze of lemon, these paper-thin delights are the local answer to French crêpes—simple, nostalgic, and endlessly versatile.

But sometimes, simplicity gives way to indulgence. This sweet pancake dessert takes a classic and gives it a luxurious twist. Fluffy, golden pancakes are folded around chopped nuts and dried fruit, or whatever you want to use, then drizzled with a luscious honey-orange sauce that’s as bright and zesty as a burst of sunshine on a cloudy day. It’s a dessert that bridges seasons—warming enough for winter, yet light and citrusy enough to serve in summer.

Tip for Serving:

Serve these pancakes warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re hosting a weekend brunch or just treating yourself on a quiet afternoon, this dessert delivers on both comfort and elegance.

Ingredients

For the pancake batter

• 4 cups flour
• 4 tsp baking powder
• 4 eggs
• 500ml water
• 500ml milk
• 125g melted butter
• 1 tsp salt
• sunflower oil for frying

For the sauce:

• 500ml orange juice
• 125ml honey adjust based on sweetness of oranges
• 2 tbsp cornflour (Maizena) mixed with a little orange juice
• 2 tbsp butter
• 200g chopped mixed nuts and dried fruit more if desired

Instructions

Make the Pancake Batter:

• Sift flour, baking powder, and salt into an electric mixer bowl.
• Add eggs and melted butter; stir to combine.
• Mix milk and water, then gradually add to the flour mixture while mixing until smooth.
• Let batter rest for 30 minutes.
• You can add more liquid if you want thinner pancakes.

Cook the Pancakes:

• Prepare a non-stick pan (rub with salt if using cast iron/other pan to prevent sticking).
• Heat pan, add a little sunflower oil or melted butter.
• Pour ¼ cup (60ml) batter, swirl to coat base.
• Cook 2-3 minutes until golden, flip, and cook 1-2 minutes more.
• Repeat, brushing pan as needed.

Make the Sauce:

• Heat orange juice in a saucepan over medium heat.
• Stir in butter and cornflour mixture.
• Add honey, whisk until thickened to a pourable consistency; adjust sweetness.

Assemble:

• Sprinkle nuts and dried fruit on half of each pancake.
• Fold in half, then into a triangle.

Arrange on a platter, drizzle with warm sauce.

Serving Suggestion:

• Add whipped cream or vanilla ice cream if desired.