Ingredients
100g Plain Flour
1 Egg
25g Butter (melted)
250ml Milk
Pinch of Salt
Lard (for frying, oil will do)
40g Butter
2 Tablespoons Caster Sugar
2 Oranges (zested and juiced)
1 Teaspoon Caster Sugar
2 Tablespoons Brandy
Cream to Serve (whipping cream, or make my cream from 'meringue magic' mascarpone/cream/icing sugar)
Equipment
1 Medium Frying Pan
1 Large Bowl
2 Small Bowls
1 Zester
1 Spatula
1 Table Knife
1 Sieve
1 Table Fork
1 Balloon Whisk
The Good Bit
- Sieve the flour into the large bowl, whisk the egg in a small bowl with the fork, add the pinch of salt to the flour then make a well in the flour and add the butter egg and half the milk, with the balloon whisk beat until you have a smooth batter gradually adding the rest of the milk a little at a time (or prepare this 24hrs in advance and cover and leave in the fridge, this will get rid of lumps!!)
- Heat a little lard in the frying pan over a medium heat then add approximately 2 tablespoons of mixture to the pan (enough to make a decent pancake, you are the best judge there as different pans are different sizes) cook the pancake until it's golden brown on one side then flip over (with the spatula unless you want to be daring and go for a toss!?) cook for 30 seconds then remove, do this with all your mixture, try to make between 4-8 pancakes.
- Heat the remaining butter in the frying pan with the orange juice, zest and 2 tablespoons of caster sugar, whilst this is coming to a gentle simmer, roll all your pancakes up and cut into 1cm wide strips, add these to the pan next and give a very gentle but good stir to cover in the juices.
- Push the pancakes to one side and add the teaspoon of caster sugar to a bare bit of pan, heat until it begins to bubble then cover with the brandy and ignite, swirl round in the pan (being careful) when the flames have gone out, serve! then add a dollop of cream!