This classic French recipe is a fine way to elevate the humble pancake into a smart pudding
Prep:15 mins
Serves 4 – 6
1x classic pancake recipe (see ‘Goes well with’)3 tbsp caster sugar250ml freshly squeezed orange juice (2-3 oranges)zest 1 orange1 tsp lemon juice1 tbsp Grand Marnier or Cointreau50g unsalted butter
STEP 1Prepare pancakes following the classic recipe – see ‘Goes well with’. Fold the pancakes into quarters.STEP 2Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.STEP 3Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.STEP 4Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.
