Ingredients

The following ingredients have 6 Servings
  • 85g soft unsalted butter
  • 25g golden caster sugar
  • 3 tbsp Cointreau or Grand Marnier
  • ½ orange , zested
  • 12 pancakes (see link below for recipe)
  • 2 orange , 1 zested and 2 juiced
  • 1 lemon , zested
  • 175g golden caster sugar
  • 3 tbsp Cointreau or Grand Marnier
  • 284ml carton double cream , softly whipped, to serve

Instruction

  • Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.
  • To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.
  • Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.