Warm Almond and Orange Pancakes with Roasted Rosemary Grapes and Light Honey Cream
An original dessert of soft almond-orange pancakes served warm with rosemary-scented roasted grapes and a light honey cream. It brings together citrusy, herbal, and creamy notes in an elegant yet approachable plate.
Ingredients
- 300 g Seedless red grapes (cut en racimos small or sueltas)
- 55 g Honey (divided)
- 4 g Fresh rosemary (chopped fino, divided)
- 15 ml Light olive oil (for the uvas)
- 90 g Almond flour (fina)
- 80 g All-purpose flour (tamizada)
- 30 g Sugar (for the dough)
- 6 g Baking powder
- 1 g Salt
- 1 unit Egg (at room temperature)
- 180 ml Milk (whole or semidesnatada)
- 30 g Melted butter (more a poco for the pan)
- 2 cditas Orange zest (finely grated, divided)
- 30 ml Orange juice (freshly squeezed)
- 5 ml Vanilla extract (divided)
- 120 ml Heavy cream (cold)
- 80 g Plain Greek yogurt
- 25 g Sliced almonds (tostadas lightly)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small baking tray, toss them with the light olive oil, 15 g honey, 1 teaspoon chopped fresh rosemary, and 1 teaspoon orange zest. Roast for 12 to 15 minutes, until the grapes are juicy and lightly wrinkled.
- 2
While the grapes roast, make the light cream: in a chilled bowl, whip the heavy cream with 20 g honey and 1/2 teaspoon vanilla extract to soft peaks. Fold in the plain Greek yogurt and keep chilled.
- 3
In another bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt.
- 4
In a separate bowl, whisk the egg with the milk, melted butter, orange juice, the remaining 1 teaspoon orange zest, and the remaining 1/2 teaspoon vanilla extract.
- 5
Pour the wet ingredients into the dry ingredients and mix just until combined, without overbeating. Let the batter rest for 5 minutes so the flour can hydrate.
- 6
Heat a nonstick skillet or griddle over medium heat, about 175 °C / 350 °F surface temperature. Lightly grease with a little butter. Spoon small pancakes using about 2 tablespoons batter each and cook for 1 1/2 to 2 minutes per side, until golden. Repeat until all batter is used.
- 7
Lightly toast the sliced almonds in a dry skillet over medium-low heat for 2 to 3 minutes, stirring so they do not burn. Remove from the heat.
- 8
Taste the roasted grapes and drizzle over the remaining 20 g honey and the remaining 1 teaspoon chopped fresh rosemary while still warm.
- 9
To serve, arrange 3 or 4 pancakes per portion, add a generous spoonful of the light honey cream, spoon over the roasted grapes with their juices, and finish with the toasted sliced almonds.
Chef tips
If you want fluffier pancakes, separate the egg and whip the white before folding it in at the end. Roast the grapes just until they begin to burst so they keep their shape and juiciness.
Substitutions
You can substitute black grapes for the red grapes. Greek yogurt can be replaced with mascarpone loosened with a little milk. If you do not have fresh rosemary, use a very small pinch of dried rosemary.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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