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Pancakes in Orange Syrup


Jan 30th 2012, 13:03

Serves 5

This is a delicious variation on the classic crêpes Suzette, a delicious dessert no matter the weather.

10 pre-made pancakes, about 20cm in diameter
Orange syrup
2 oranges
180ml (3/4 cup) Rhodes Seville Orange Marmalade
180ml (3/4 cup) citrus liqueur (Van der Hum or Cointreau)
30ml (Tbsp) fresh lemon juice
150g butter, in small cubes

Keep the pancakes warm on a covered plate or over a saucepan containing boiling water. Use a zester to remove the peel from the oranges. Place the zest in a saucepan and squeeze over the juice from the oranges. Add the marmalade and heat to boiling point. Simmer until slightly thickened. Add the liqueur and lemon juice and heat to just below boiling point. Remove from the heat and add the butter. Fold the pancakes in triangles (or roll them) and arrange in a warm oven dish. Pour the boiling syrup over, leave to stand for 10 minutes and serve with pouring cream or ice cream.

* Pancakes freeze well. Arrange them in individual layers separated by clingfilm or baking paper and freeze in an airtight container. Defrost them in the fridge or microwave.
* For an alcohol-free version, replace the citrus liqueur with strong rooibos tea or add extra fresh orange juice.
* If you don’t have a zester, grate the peel on the fine side of a cheese grater.

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