By Shireen Jamooji
Pancakes: 140 gm plain flour 200 ml whole milk 2 eggs 25 gm unsalted butter, melted, plus a little extra for greasing Sauce: 3 tbsp caster sugar 250 ml freshly squeezed orange juice Zest of 1 orange 1 tsp lemon juice 1 tbsp orange liqueur. 50 gm unsalted butter
Mix together all the pancake ingredients into a smooth lump-free batter and let it rest for 30 minutes. Grease a pan and pour a little batter in and spread it as thinly as possible. Cook till set before flipping and cooking the other side. Repeat till all the batter is gone.
Add caster sugar to a non-stick pan and set over a low-medium heat. Allow the sugar to melt into a caramel and then take the pan off the heat and add the orange juice, zest, lemon juice, and liqueur and return the pan to low heat to re-melt the caramel into the liquid.
Add caster sugar to a non-stick pan and set over a low-medium heat. Allow the sugar to melt into a caramel and then take the pan off the heat and add the orange juice, zest, lemon juice, and liqueur and return the pan to low heat to re-melt the caramel into the liquid.