Pancake Pockets Filled with Ice Cream

Ingredients

• 3 oranges
• 100 g maple syrup
• 300 ml milk
• 150 g flour
• 2 Eggs
• 2 tbsp liquid butter
• 1 tbsp sugar
• a pinch of salt
• butter (for frying)
• 4 scoops vanilla ice cream
• 4 herbs (e.g., orange mint)

Instructions

1. 1.

   Step 1 and 2

2. 2.

   Peel the two oranges thoroughly, halve them, and slice into rounds.

3. 3.

   Step 3

4. 4.

   Squeeze the juice from the third orange and bring it to a boil with the maple syrup in a small saucepan. Reduce until slightly syrupy. Remove from heat and let cool.

5. 5.

   Step 4

6. 6.

   For the pancakes whisk the milk with the flour until smooth. Add the eggs and mix well. Stir in the liquid butter, sugar, and salt. Let the batter rest for 10-15 minutes. Heat a little butter in a hot pan and spread a thin layer of batter on the bottom. Cook about 1 minute on medium heat until golden brown, flip and cook another minute on the other side. Repeat with remaining batter until all four pancakes are cooked. Place them on a sheet to cool.

7. 7.

   Step 5

8. 8.

   Place each pancake on a plate for shaping into pockets.

9. 9.

   Step 6

10. 10.

    Put one scoop of vanilla ice cream in the center of each pancake.

11. 11.

    Step 7

12. 12.

    Lift the edges and fold the pancakes into small pockets.

13. 13.

    Step 8 (Image 9)

14. 14.

    Tie each pocket with 1-2 herb stems.

15. 15.

    Step 9 (Image 10)

16. 16.

    Add orange slices on top.

17. 17.

    Step 10 (Image 8)

18. 18.

    Drizzle the orange sauce over the oranges and dust with powdered sugar before serving.