pancakes with orange sauce

ingredients

for the pancake mix
250g (9oz) soft plain flour
pinch of salt
400ml (¾pt) milk
3 eggs
sunflower oil or clarified butter

for the orange sauce
125g (4½oz) unsalted butter
200g (7oz) caster sugar
zest of half an orange
zest and juice of a small lemon
150ml (¼pt) orange liqueur (optional)

to make the pancakes
�?Put the flour in a bowl and stir in the salt. Add the milk, whisk until smooth, then mix in the eggs.
�?Strain the batter through a fine sieve and leave to rest for half an hour.
�?Pre-heat a non-stick frypan or pancake pan add a little oil or butter and roll around to coat the pan base. Pour off any excess.
�?Using a ladle, pour the batter into the pan so that it just covers the base, being careful not to let the mixture go up the side of the pan.
�?Cook until golden brown and flip with a spatula or palette knife - or simply toss it. Repeat until all the batter has been used.

to make the orange sauce
�?Melt the butter in a saucepan.
�?Stir in the sugar and citrus zest, mix well.
�?Turn up the heat, add the citrus juice and cook for 5 minutes. Add the liqueur if desired.

to serve
Roll or fold the pancakes in halves or quarters and plate individually, or present on a serving dish. Pour the orange sauce over the pancakes.