Pancakes with Orange Sauce

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The partnership of pancakes and a buttery orange sauce is delightful. The pancakes can be made beforehand then reheated in the sauce if preferred.

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    For the Pancakes:
  • 115g (4 oz) plain flour
  • 1 large free range egg, beaten
  • 300ml (½) milk
  • Butter for frying
    For the Orange sauce:
  • 40g (1½oz) Demerara sugar
  • 2 oranges, rind and juice
  • 125ml (4 fl oz) water
  • 25g (1oz) butter
  • 2 tbsp Cointreau or orange liqueur

Firstly make the pancakes. Place the flour into a basin and make a well in the centre, pour the egg into the flour and add half the milk. Whisk together adding the rest of the milk gradually.

2, 3 and 4 oven AGA: Heat a little butter in a small AGA frying pan on the Simmering Plate, place on the Boiling Plate to foam the butter then add enough pancake batter to cover the base of the pan. Swirl the mixture around the pan and cook until set. Loosen the pancake with a palette knife and flip over. Cook the other side. Repeat until all the mixture is used up. Keep warm in the Simmering or Warming Oven.

Note: If making a lot of pancakes cook the second sides of the pancakes on the Simmering Plate whilst the first side of the next one cooks in the frying pan.

For the orange sauce: Place the sugar, orange rind and water into a shallow frying pan. Heat gently on the Simmering Plate until the sugar has dissolved, then bring to the boil. Boil for 3-4 minutes on the Boiling Plate.

Add the orange juice and butter, then the Cointreau and the folded pancakes. Cook gently for about 3-4 minutes until the pancakes are heated through.

Serve hot with pouring cream or créme fraîche.

Rayburn cooking: cook on the hotplate

Conventional cooking: cook on the hob

Dawn Roads, AGA Food Editor.

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More Information
Size 5
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