Perfect PANCAKES

Whether a fan of sweet or savoury, we’ve got a delicious pancake recipe for you…

THE ULTIMATE PANCAKE RECIPE

125g (4½ oz) plain flour Pinch of salt 2 large eggs 200ml (7fl oz) semi-skimmed milk Little oil for frying 1. Place the flour, salt and eggs in a large jug, add half the milk then whisk until the mixture is lump free. Gradually add the remaining milk. 2. Heat oil in a pan and when hot, add a small ladleful of batter swirl so that the mixture thinly coats the base of the pan. 3. Cook the pancake over a medium heat for about a minute, or until the base is golden. Flip or turn the pancake and cook the second side. Transfer to a plate. Repeat until you have 8 pancakes.

ORANGE & GINGER SAUCE

SERVES: 4 PREP: 10 MINS COOK: 15 MINS For the sauce: 2 oranges 150ml (¼pt) Belvoir Ginger Cordial 2 tbsp caster sugar 15g (½ oz) butter 3 tbsp orange liqueur or brandy (optional) 1. Make the pancakes as described above. 2. To make the sauce, grate the zest from both oranges and squeeze the juice from one. Mix the zest, juice, cordial and sugar in a jug. Remove the skin and pith from the remaining orange, then use a serrated knife to slice between the membranes to loosen the segments. Squeeze any remaining juice into the jug. 2. Melt the butter in a frying pan, add the sauce mixture and bring to the boil. Reduce the heat to a simmer. Add the first pancake to the sauce and give it time to warm through before folding it in half and then half again to make a neat triangular shape. Push this to the side of the pan, then add the next pancake and repeat until all the pancakes are done. 3. When all are folded, arrange them in a single layer, overlapping them so they all fit. Add the orange segments to the pan and spoon the hot sauce over the top. Drizzle the liqueur or brandy over the pancakes, then carefully ignite it. Let the flames subside before serving on warm plates. Per serving: 421 cals, 41g sugar, 13g fat (4g sat fat) Belvoir