Orange curd pancake stack

Makes 12 3 oranges 1 tbsp cornflour 245g caster sugar 80g chilled unsalted butter, cubed, plus 1 tbsp melted butter 6 eggs, plus 1 yolk 250g plain flour 460ml milk 4 tbsp rapeseed oil 480ml double cream

20cm frying pan

To make the orange curd, zest and juice the oranges into a large saucepan and add the cornflour and 200g of the sugar. Simmer on a low heat for 4 mins until the sugar has dissolved. Off the heat, add the butter and allow to melt, mixing occasionally. Whisk 3 of the eggs and the egg yolk together in a jug, then whisk into the saucepan. Place the saucepan back on the heat and cook gently, whisking regularly, for 6-8 mins until thick. Set aside to cool. In a large bowl, combine the plain flour and remaining caster sugar, then whisk in the remaining 3 eggs. Slowly whisk in the milk and melted butter. Cut out 12 squares of greaseproof paper, approximately 25 x 25cm. Heat the frying pan on a medium heat and add ½ tbsp of oil. When sizzling, add a ladle full of the batter, approximately 45ml, and fry for 2 mins. Flip the pancake over with a spatula and cook for a further 1 min. Transfer to a plate and place a piece of greaseproof paper over it. Repeat the process, adding more oil when needed, until there are 12 pancakes. In a large bowl, whip the cream for 3-4 mins until soft peaks form. On a large serving plate, place one pancake flat, then spread with a thin layer of cream. Top with a layer of orange curd. Repeat the process and top the last pancake with approximately 2 tbsp of cream and a drizzle of orange curd. Serve immediately.