Serves 4-6



250ml flour
pinch of salt
10ml sugar
2 eggs
180ml milk
80ml water
15ml oil
15ml melted butter


125g butter
180ml castor sugar
300ml orange juice
30ml orange rind
30-45ml orange liqueur
3-4 oranges, segmented
15ml brandy


For the Pancakes

  • Put the flour, salt and sugar in a bowl. Combine the eggs, milk and water in a jug and mix well.
  • Add the oil and melted butter and mix to combine.
  • Add the liquid ingredients to the flour while stirring constantly with a whisk to make a smooth batter.
  • Strain through a sieve to remove any lumps.
  • Set aside for 30 minutes.
  • Wipe a small non-stick pan with a little oil and heat over a medium high heat.
  • Add enough batter to cover the base of the pan.
  • Cook the pancake until light golden, then flip and cook on the other side for a minute. Remove and set aside and keep warm.
  • When the pancakesare made, fold them into quarters.
(c) Instagram

For the Sauce

  • Combine the butter, sugar, orange juice and rind and bring to the boil.
  • Add the liqueur.
  • Dip each folded pancake into the sauce before placing in the serving dish.
  • Once all the pancakes have been dipped, add the orange segments to the pan and simmer for 5 minutes.
  • Pour over the pancakes.
  • Warm the brandy, then ignite it and flambé the pancakes.
  • Serve immediately with vanilla ice cream if desired.

Angela Day

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