Prepare pancakes following the classic
recipe - see 'Goes well with'. Fold the pancakes
Tip the caster sugar into a non-stick
frying pan and set the pan over a
low-medium heat. Allow the sugar
to melt slowly without stirring and
continue to cook until it becomes a
deep amber-coloured caramel.
Immediately slide the pan off the heat
and add the orange juice – be careful as
it may splatter and spit as it hits the hot
caramel. Add the orange zest, lemon
juice, the Grand Marnier and return the
pan to a low heat to re-melt the caramel
into the liquid.
Add the butter to the sauce in small
pieces, bring to the boil and simmer
gently until glossy and reduced slightly.
Add the pancakes to the pan and warm
through. Serve immediately.