Pancakes with orange butter

Method

1. First make the batter. Sieve the flour, salt, and sugar into a bowl, make a well in the centre and drop in the eggs. With a whisk or wooden spoon, starting in the centre, mix the egg and gradually bring in the flour from the sides. Add the liquid slowly and beat until the batter is covered with bubbles (if they are to be served with sugar and lemon juice, stir in an extra tablespoon of caster sugar and the finely grated rind of half a lemon).

2. Let the batter stand in a cold place for an hour or so – longer will do no harm. Just before you cook the pancakes stir in two tablespoons melted butter. This will make all the difference to the flavour and texture of the pancakes and will make it possible to cook them without greasing the pan each time.

3. Next make the orange butter by creaming the butter with the finely grated orange rind. Then add the sifted icing sugar and beat until fluffy, add the orange liqueur if using.

4. Make the pancakes in the usual way. Heat a non stick pan until very hot, pour in just enough batter to cover the base when you tilt and swirl the pan. Put the pan back on the heat; loosen the pancake around the edge with a non metal slice. Flip over, cook for a few seconds on the reverse side. Slide over onto a plate. Repeat until all the batter has been used up. Pancakes and orange butter can be make ahead and finished later. The pancakes will keep overnight covered in a fridge. They will peel apart easily – no need to interleaf them with greaseproof paper.

5. To serve, melt a large blob of the orange butter in the pan, add some freshly squeezed orange juice and toss the pancakes in the foaming butter.