Gingerbread Pancakes with Oranges
Gingerbread batter, Oranges and Gel — a Zeelandia recipe in 3 components. Uses Zeelandia Gingerbread Cake Mix and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing speed (gingerbread batter)
- low
- mixing time (gingerbread batter)
- 4 min
- baking temperature
- 180 °C
- baking time
- 25-30 min
- gel heating temperature
- 90 °C
Ingredients
Gingerbread batter
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 1000 g |
| Eggs | 400 g |
| Oil | 500 g |
| Water | 100 g |
Oranges
| Ingredient | Quantity |
|---|---|
| Oranges | 800 g |
Gel
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 300 g |
Method
- Gingerbread batter
Mix all ingredients on low speed for about 4 minutes using a flat beater. Pipe the batter (about 100 g per piece) with a piping bag into Silikomart silicone moulds (SQ029, diameter about 12 cm, depth about 2 cm).
- Oranges
Peel the oranges, cut them into slices and arrange them on the batter. Bake at 180°C for about 25-30 minutes. Allow to cool.
- Gel
Heat the gel to about 90°C and apply it to the pancakes with a brush or a pastry gel applicator.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.