An olde time classic that honours the tangy taste of orange. 

Basic Pancake recipe

 Ingredients

 To make 8 pancakes

• 100 g plain flour
• ½ tsp salt
• 1 standard egg
• 250 ml cold milk
• 1 Tbsp unsalted butter, melted

Method

1. Sift flour and salt into a bowl. Make a well in the middle and add unbeaten egg. With a wooden spoon, gradually beat in half the milk.

2. Continue beating while adding the milk in a steady stream and gradually incorporating all the flour until the batter is smooth and air bubbles collect on the surface. Allow the batter to rest for 30 minutes. Then whisk in the melted butter.

 3. Cut out eight circles of baking paper for the pancakes to rest on when ready.

4. Brush a medium sized non stick frying pan with melted butter and heat.

5. Using a ladle, pour about 2 Tbspoons of the pancake batter into the pan.

6. Using a quick wrist movement swirl it around so that the bottom of the pan is evenly coated-just enough to make a delicate, lacy pancake.

7. Cook for about 45 seconds on one side. Using a palette knife flip the pancake and cook the second side until lightly mottled with brown.

8/ Slide the pancake out of the pan and stack on a plate with baking paper between each pancake.

9. Repeat, using the rest of the pancake batter. (8 pancakes for 4pp.)

Crêpe Suzette

Ingredients

• 8 pancakes (see basic pancake recipe or buy ready-made pancakes)
• 3 Tbsp castor sugar
• 250 ml freshly squeezed orange juice
• 1 Tbsp zest
• 3 Tbsp Grand Marnier or Cointreau Cointreaband
• 1 Tbsp unsalted butter
• 2 Tbsp brandy (opt)

Method

1. Fold each pancake in half and then in half again.

2. Add the castor sugar to a non-stick frying pan. Allow the sugar to melt slowly over low-medium heat without stirring until it becomes a deep amber coloured caramel. Take the pan off the heat and add all the remaining ingredients excepting the brandy. Return to the heat and melt the caramel into the liquid. Add small pieces of butter to the sauce and bring to the boil and simmer gently until glossy and slightly reduced.

3. Add the pancakes and heat through gently, turning twice.

4. Warm the brandy in a small saucepan. Pour over the pancakes and set alight.

5. Serve immediately topped with vanilla ice-cream.

TIP

The Sauce can be prepared an hour or two before the time and reheated just before serving. I also use the sauce over ice-cream.

The basic pancake recipe can also be used to make pancakes rolled up with cinnamon sugar and a sprinkling of orange juice