Nutty mini pancakes topped with smooth orange caramel sauce

Ingredients for pancakes:
1 cup flour
2 eggs
2 tsp baking powder
3 tsp icing sugar
½ cup whole milk
½ tsp vanilla
2 tsp milled seeds/nuts (or finely chopped)
¼ orange, juiced
+ butter for frying

Blend all together altogether and grease a frying pan (or pancake maker) on a medium to low heat. Pour in your pancakes slowly as they spread out. Flip once bubbles form toward the middle and they are golden on the bottom side. Cook for a minute or two longer and then remove and pop into a warm oven (if making quite a few) otherwise, plate up right away.

Ingredients for sauce:
25ml Seville orange juice (for extra tang, but you can use a regular orange)
15g butter
100ml cream (I used Oatly vegan cream)
100g white caster sugar
3 tbsp water

Heat the sugar in a small saucepan over a medium heat with 3 tbsp water until it is the colour of honey. Turn the heat to low and continue cooking until a deep amber colour. Give it a swoosh every so often. Remove from the heat and add the remaining ingredients and stir until completely smooth and combined. Pour into a bowl to cool slightly before serving on your pancakes. You can also make this in advance! We made caramel on our cook-a-long with Farmdrop the other day and have been hooked on making it ever since. This recipe is a take on a Farmdrop one (they’ve got loads of recipes on their website!

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