Although few toppings beat the classic cinnamon sugar, this winter we’re pairing our pancakes with a combo of two of our favourite ingredients – caramel and red wine.



4 pancakes

6 blood oranges, neatly peeled

For the salted caramel and red wine sauce:

125 ml Babel Red

200 g sugar

200 ml double cream

45g unsalted butter

5 ml flaky salt


Combine the wine and sugar in a large deep saucepan. Melt the sugar over a medium heat until melted while stirring. Increase the heat and allow to bubble for
 8 – 10 minutes without stirring. The mixture will darken and thicken. Remove from the heat and stir in the cream. Keep your hands away from the mixture as it will bubble upwards. Add butter and salt and stir through. Serve warm or cold.

To serve:
Slice the peeled oranges in half. Plate one and a half orange per person. Add pancake to the plate and pour over the warm sauce. 
Garnish with any fresh flowers. Also delicious with biscotti or ice cream.

Serves 4

Wine suggestion Babylonstoren Babel Red