1. Flavour the pancake butter with the icing sugar and orange zest, then leave to stand for 30 minutes. Just before cooking the
pancakes, melt the knob of butter and stir it into the batter.
2. To cook the pancakes, heat a small amount of butter in a 20cm (8 inch) heavy-based frying pan. Pour in just enoughy batter to
cover the bottom, swirling it to coat.
Cook over a medium heat for about 1 minute, until the pancake is golden underneath. Using a palette knife, flip it over and cook briefly
on the other sid. Lift on to a plate, cover with a greaseproof paper and keep warm while you cook the others in the same way,
interleaving each with a square of greaseproof paer to keep them seperated.
3. To make the orange sauce, put the sugar into a large heavy-based frying pan and heat gently, shaking the pan occassionally,until
the sugar has melted and turned golden brown. Remove from the heat and add the butter,orange sauce and lemon zest. Return the pan
to the heat, and stir in the sauce until it begins to simmer. Add the Cointreau.
4. Fold each pancake in half and then half again. Put all of the pancakes back into the pan and simmer for a few minutes to reheat, spooning
the sauce over them.
5. To flambe, warm the brandy and pour it over the pancakes. Using a taper and standing well clear, ignite the brandy. When the flame
dies down, serve at once. |
