Usually, the Grand Marnier is poured over the pancake at the end of the recipe, in a very hot pan, and flambéed right away in front of the guests. But this stage is not necessary if you don’t feel confident.
Ingredients
For the Pancake Mix
- 150 g plain flour
- 20 g caster sugar
- ½ teaspoon salt
- 2 medium eggs
- 320 ml full fat milk
- 20 ml fresh double cream
- 40 g melted butter
- 30 g butter, for greasing
For the Orange Caramel
- 60 g caster sugar
- 20 g butter
- 2 oranges juice
- 40 ml Grand Marnier
How to Make It
- Grease the pancake pan with a small piece of butter and remove the excess with some kitchen paper. Pour a small ladle of mix into the hot pan and spread it out by tilting the pan. Cook the pancake for 30 seconds to 1 minute until it starts to colour and turn it over using a spatula.
- Grease the pan using the same kitchen paper and eventually some more butter, and finish off cooking the rest of the pancake mix. Pile them on top of each other to keep them warm. Fold the pancakes into quarters and wipe the pan clean.
- To make the orange caramel, sprinkle the caster sugar in the pan, put it over a medium heat and make a dry caramel by melting the caster sugar for a few minutes until it becomes brown. Turn down the heat and stir in the butter followed by the orange juice and the Grand Marnier.
- Put the pancakes back in the pan (4 or 8 at a time, depending on size) and reduce the orange caramel for 1 or 2 minutes before serving. (Alternatively, warm up the pancakes in the microwave and pour over the reduced orange caramel.)
