Blood orange pancakes
For a sweet, tangy summertime brunch, try these delicious blood orange pancakes this weekend
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
3 blood oranges
110g golden caster sugar
50ml water
40ml Cointreau
orange liqueur
100g plain flour
2 eggs
300ml milk
2 tsp melted butter and more for frying
Method
Remove the skin from the oranges, then very thinly slice the red/orange layer of zest. Thinly slice the oranges after the skin is removed.
Place the slices, zest, sugar, water and Cointreau into a heavy-based saucepan over a low heat. Allow to bubble away gently for about 10 minutes or until the liquid is beginning to become sticky. The time it takes will depend on how juicy your oranges are. Set aside to cool.
Whisk the flour, eggs, milk and the 2 tsp of melted butter until a batter begins to form.
Heat a knob of butter on a pan and make your pancakes, storing them in the oven to keep them warm as you make the others.
Serve with the sweetened oranges.
