1/3 cup (50 g) 2 oz plain wholemeal flour
1/3 cup (50 g) 2 oz plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml fresh milk
butter for frying
2/3 cup (150 ml) 1/4 pt orange juice
1 orange, grated zest
2 tablespoons orange liqueur
1 tablespoon clear honey
1/3 cup (50 g) 2 oz plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml fresh milk
butter for frying
2/3 cup (150 ml) 1/4 pt orange juice
1 orange, grated zest
2 tablespoons orange liqueur
1 tablespoon clear honey
method
1. Sieve the flours into a bowl. Break in the egg. Gradually add half the milk, beating to form a creamy batter and pour in remaining milk.
2. Heat a little butter in a frying pan and when hot pour in 3 tablespoons batter, tilting pan to cover base. Cook until pancake moves freely, turn, cook until golden. Repeat to make 8 pancakes.
3. Stack pancakes, roll up and cut across into 1 cm (1/2 inch) ribbons. Place remaining ingredients into a saucepan and bring to the boil, simmer for a minute.
4. To serve divide ribbons between 4 heated plates and pour over the sauce
2. Heat a little butter in a frying pan and when hot pour in 3 tablespoons batter, tilting pan to cover base. Cook until pancake moves freely, turn, cook until golden. Repeat to make 8 pancakes.
3. Stack pancakes, roll up and cut across into 1 cm (1/2 inch) ribbons. Place remaining ingredients into a saucepan and bring to the boil, simmer for a minute.
4. To serve divide ribbons between 4 heated plates and pour over the sauce
serving amount
serves 4
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