Ingredients Jump to Instructions ↓

  1. 1 1/2 cups (185g) self-raising flour

  2. 1 teaspoon baking powder

  3. 2 tablespoons caster sugar

  4. 2 eggs, lightly beaten

  5. 2 teaspoons orange rind

  6. 60g butter, melted

  7. 1 3/4 cups (440ml) milk

  8. melted butter, for greasing the tin

  9. Sauce

  10. 120g butter, chopped

  11. 1/2 cup (125g) caster sugar

  12. 1 teaspoon grated orange rind

  13. 1/3 cup (80ml) orange juice

Instructions Jump to Ingredients ↑

  1. Method :

  2. Sift the flour, baking powder, sugar and a pinch of salt into a bowl and make a well in the centre. Mix together the eggs, rind, melted butter and 1 cup (250ml) of the milk in a jug and pour into the well.

  3. Whisk to form a smooth batter. Cover the bowl with plastic warp and leave. (If the batter thickens too mush on standing, add the rest of the milk, a little at a time).

  4. To make the orange sauce, melt the chopped butter in a small saucepan over medium heat, add the sugar and stir until dissolved. Add the rind and juice and mix well. bring to the boil, then reduce the heat and simmer for 1-2 minutes, or until slightly reduced and syrupy. Keep warm.

  5. Heat a large frying pan over medium heat and lightly brush with melted butter. Pour 1/3 cup (80ml) batter into the pan and swirl gently to create a pancake about t 12 cm in diameter. Cook for 1-2 minutes, or until bubbles form on the surface and the underside is golden brown.

  6. Turn the pancake over and cook the other side for about 30 seconds, or until cooked through. Transfer to a plate and keep warm. Repeat with the remaining batter to make seven more pancakes. Serve each person two pancakes drizzled with the sauce.


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