Pancakes with Orange Sauce

Serves 4


Ingredients:

1½ cup (185g) self-raising flour
1 tsp baking powder
2 tbsp caster sugar
2 eggs, lightly beaten
2 tsp orange rind
60g butter, melted
1¾ cup (440ml) milk
melted butter, for greasing the tin

Sauce:

120g butter, chopped
½ cup (125g) caster sugar
1 tsp grated orange rind
⅓ cup (80ml) orange juice


Method:

1. Sift the flour, baking powder, sugar and a pinch of salt into a bowl and make a well in the centre. Mix together the eggs, rind, melted butter and 1 cup (250ml) of the milk in a jug and pour into the well. Whisk to form a smooth batter. Cover the bowl with plastic wrap and leave. (If the batter thickens too much on standing, add the rest of the milk, a little at a time).


2. To make the orange sauce, melt the chopped butter in a small saucepan over medium heat, add the sugar and stir until dissolved. Add the rind and juice and mix well. Bring to the boil, then reduce the heat and simmer for 1-2 minutes, or until slightly reduced and syrupy. Keep warm.


3. Heat a large frying pan over medium heat and lightly brush with melted butter. Pour ⅓ cup (80ml) batter into the pan and swirl gently to create a pancake about 12cm in diameter. Cook for 1-2 minutes, or until bubbles form on the surface and the underside is golden brown. Turn the pancake over and cook the other side for about 30 seconds, or until cooked through. Transfer to a plate and keep warm. Repeat with the remaining batter to make seven more pancakes. Serve each person two pancakes drizzled with the sauce.
   

Nutrition per serve:
Protein 12g;
Fat 44g;
Carbohydrate 82g;
Dietary Fibre 2g;
Cholesterol 220mg;
3182 kj (760 cal)