- 3 eggs
- 175g flour
- 450ml whole milk
- 3 tbsp caster sugar
- 250ml orange juice (2-3 oranges)
- zest of an orange
- A good glug of Blood Orange & Cardamom White Condiment.
- 1 tbsp Grand Marnier or Cointreau
- 50g butter
- Make the pancake batter by mixing together the eggs, milk and flour.
- Butter a pan suitable for crepes, put on the heat, and wait until the butter has melted. Spoon a little bit of the pancake batter into the pan and spread. Once the mixture has cooked, (usually 1-2 mins), flip and cook on the other side until slightly browned. Remove pancake from the pan and repeat.
- Into a non-stick pan, add in the caster sugar at a low heat until it's dissolved and caramel in colour. Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
- Take the pan off the heat and add the orange juice (make sure to be careful as it will probably spit). Add the orange zest, Blood Orange and Cardamom White Condiment, the Cointreau and return the pan to a low heat to re-melt the sugar.
- Add the butter in small chunks, bring to the boil and simmer gently until the mixture is glossy and slightly reduced. Add the pancakes to the pan and leave them until they have heated through. Serve and enjoy!