Go Back

Orange Infused Sesame Semolina Pancakes

Almond milk infused with orange, cinnamon, cardamon, and date syrup for sesame semolina pancake batter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cooling time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Breakfast
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

Orange Infused Milk
  • 3 cups unsweetened almond milk or non-dairy milk of choice
  • 1 large blood orange juiced and zested
  • 1/4 tsp ground cardamon optional
  • 1/2 tsp ground cinnamon
  • 1-2 tbsp date syrup or honey
Semolina Pancake Batter
  • 1 cup semolina flour
  • 1 cup flour*
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 2 1/4 cups orange infused almond milk plus extra to thin batter if needed
  • 2 tbsp date syrup or sugar

Method
 

Orange Infused Milk
  1. Add almond milk, orange juice and zest, cinnamon, cardamon if using, and 1-2 tbsp date syrup to a small saucepan.
  2. Gently heat over low to medium low heat until the milk is fragrant and has reduced some. You will need 2 1/4-2 1/2 cups for the pancake batter.
  3. Remove from heat and set aside to cool to room temperature.*
  4. Store any leftovers in the refrigerator for another use.
Pancake Batter
  1. Combine the flours, baking powder, salt, 2 1/4 cup of orange infused almond milk, and 2 tbsp of date syrup or honey.
  2. Whisk gently and do not overmix.
  3. The batter will be thick and fluffy which means excellent pancakes! If needed thin the batter a bit with reserved almond milk. Add 1-2 tbsp at at time until you reach desired consistency.
  4. Let the pancake batter rest at room temperature for at least 20 minutes before cooking on a griddle.

Notes

*I like to prepare the milk the day before and refrigerate overnight. You can also substitute 2-2 1/4 cups of non-dairy milk of choice for those mornings when you don't have time to infuse milk:)
*I always use Italian grade 00 flour to obtain super fluffy pancakes.