3 eggs
200 g of sugar (1 cup)
120 ml vegetable oil (1⁄2 cup)
180 ml Natural Orange Juice (3⁄4 cup)
Scratch of 2 Orange
1 teaspoon of vanilla essence
250 g wheat flour (2 cups)
15 g baking powder (1 tablespoon)
1 pinch of salt
For the icing (optional)
1 cup of glass sugar (120 g)
2 to 3 tablespoons of orange juice
Preparation step by step
1. Prepare the oven
Preheat the oven to 180 °C. Grease and flour a pancake mold or cover with baking paper.
2. Mix up the liquid ingredients
In a large bowl, beat eggs with sugar until the mixture becomes clearer. Add the oil, orange juice, zest and vanilla essence. Mix until you combine.
3. Incorporating the dry ingredients
Sift the flour along with baking powder and salt. Add them little by little to the liquid mixture, mixing in gentle movements until you get a homogeneous mass without lumps.
4. Baking
Pour the mixture into the mold and bake for 45 to 55 minutes, or until inserting a chopstick in the center, it comes out clean.
5. Cooling off
Let the pancake rest for 10 minutes inside the mold. Then knead and place it on a grill until it cools completely.
6. Prepare the icing (optional)
Mix glazing sugar with orange juice until you get a thick but liquid consistency. Pour the icing over the completely cool pancake and let it harden a few minutes before serving.
Tips
Use fresh, juicy oranges for a more intense flavor.
Don’t beat the flour too much to keep the pancake a light and fluffy texture.
You can add poppy seeds or chopped walnuts to give it a different twist.
Keeps fresh for up to 4 days in an airtight container at room temperature.
Enjoy this Orange Pancake, a homemade classic with a soft crumb, a delicious citrus aroma, and a taste that conquers from the very first bite! 
