Cooking time : 5 minutes per pancake (Use 2 or 3 pans to reduce cooking time)
Home-made pancakes with the added sweetness of orange marmalade are delightfully quick and easy to make for brunch or as a simple pudding. Serve the pancakes straight from the pan on to warm plates, then drench them with orange compote and perhaps a generous dollop of crème fraîche too!
- Cut the peel away from 2 of the oranges and cut into neat segments. Drop into a small saucepan with the marmalade.
- Add the pared rind from the remaining orange, cut into long fine shreds, plus the juice.
- Put the pan over a low heat and simmer very gently. Leave to cool for 2-3mins.
- Meanwhile, whisk the melted butter into the milk with the eggs, sugar and salt.
- Sift the flour and baking powder into a mixing bowl and pour in the liquid ingredients. Whisk until completely smooth.
- Heat a large, non-stick frying pan and brush with a little melted butter. Using a small ladle or a large basting spoon, spoon the batter into the pan, allowing one ladle per pancake. Cook for about 2-3min.
- Small bubbles will appear on the surface of the pancakes when they are ready to flip over.
- Stir the marmalade until smooth then drizzle 1tsp over the uncooked side of each pancake before turning.
- Continue to cook for a further 2min before removing from the pan with a non-stick fish slice. Cover the cooked pancakes with a tea towel; this prevents them from drying out.
Serve 2 or 3 pancakes per person with 2 Tbsp. of compote.
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