Name: Pancake bake with minneolas
Yield: 6 servings
Cuisine: Bake
Ingredients: 180.00 g flour cake; 1.00 ml salt; 5.00 ml Baking powder; 500.00 ml water; 1.00 eggs extra-large; 7.00 ml vinegar; 15.00 ml oil; 5.00 mineola segmented; 300.00 ml yoghurt plain; 3.00 eggs; 100.00 g icing sugar; 2.00 mineola zest only; salt pinch; icing sugar sifted

Recipe Disclaimer

Tap for method

Ingredients (14)

PANCAKE BATTER

180.00 g	flour — cake
1.00 ml	salt
5.00 ml	Baking powder
500.00 ml	water
1.00	eggs — extra-large
7.00 ml	vinegar
15.00 ml	oil

FILLING

5.00

mineola — segmented

TOPPING

300.00 ml	yoghurt — plain
3.00	eggs
100.00 g	icing sugar
2.00	mineola — zest only
	salt — pinch
	icing sugar — sifted

Tap for ingredients

Method:

Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish.
Sift the cake flour, salt and baking powder together.
Beat the water, egg, vinegar and oil together. Add to the dry ingredients and mix with a wire whisk until well blended.
Leave the mixture for about half an hour before making the pancakes in a hot, oiled 20 cm pan.
Using a soup ladle, pour just enough batter into the pan to cover the base.
Tilt the pan from side to side so that the batter can cover the base.
Fill the pancakes with minneola segments and roll them up.
Make three incisions across each pancake and pack them tightly alongside each other in the greased dish.
Beat the yoghurt, eggs, icing sugar, grated rind and salt together.
Pour the mixture over the pancakes in the dish and bake for about 30 to 35 minutes or until golden brown on top and the yoghurt mixture has set.
Serve with extra sifted icing sugar.