3/4 cup 170 g (6 oz) butter
1/2 cup (100 g) 4 oz brown sugar
1 tbsp (15 ml) rum
2 cups (225 g) 8 oz flour
2 eggs
450 ml (3/4 pint) milk
2/3 cup (150 ml) 1/4 pt fresh orange juice
Demerara (raw) sugar
12 orange slices, Demerara (raw) sugar and fresh single cream to serve
1/2 cup (100 g) 4 oz brown sugar
1 tbsp (15 ml) rum
2 cups (225 g) 8 oz flour
2 eggs
450 ml (3/4 pint) milk
2/3 cup (150 ml) 1/4 pt fresh orange juice
Demerara (raw) sugar
12 orange slices, Demerara (raw) sugar and fresh single cream to serve
method
1. Melt the butter and beat in the sugar and rum. Chill until needed.
2. Make pancake batter with the flour, eggs, milk and juice.
3. Cook twelve thin pancakes, keeping them warm in a low oven. Put a spoonful of chilled rum butter on to each and fold into triangles.
4. Serve with slices of orange, demerara sugar and the fresh cream.
2. Make pancake batter with the flour, eggs, milk and juice.
3. Cook twelve thin pancakes, keeping them warm in a low oven. Put a spoonful of chilled rum butter on to each and fold into triangles.
4. Serve with slices of orange, demerara sugar and the fresh cream.
serving amount
makes 12
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
