Whole boiled mandarin pancakes

2 votes

The best way to honor this epic citrus fruit that we all love; and the best part, zero waste!

20 Minutes

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  • 4 medium size mandarins
  • 1 cup milk
  • 80g butter, melted
  • 1 egg
  • 1.5 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 1 tablespoon white sugar
  • a pinch of salt
  • toppings; extra butter, maple syrup or honey & mandarins


  1. Boil your mandarins in a small saucepan for about 10 to 15 mins. When soft (you can easily stick a knife through it), remove from the water and let them cool a little. Take the stem out and blitz in blender until they become a puree.
  2. Place sugar and egg in a separate bowl and whisk them until very well combined (this step will make your pancakes fluffier). Then add the mandarin puree, milk and butter. Mix well.
  3. In a large bowl, sift flour and baking powder and add a pinch of salt. Mix.
  4. Combine the wet ingredients with the dry, mixing well and making sure there are no flour pockets left.
  5. Heat a pan over medium heat, add a bit of butter or oil and pour a scoop of the batter. Cook until starts to bubble (about 2 to 3 minutes) then flip and cook for another 2 to 3 minutes, until golden brown.
  6. Serve warm with butter, maple syrup and extra mandarin wedges. Enjoy!
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