Cream the butter and sugar in a
bowl then add the liqueur and
orange zest and spread a little over
each pancake. Fold the pancakes
into quarters and arrange in a large
shallow ovenproof dish. (You can
make and chill this up to a day
ahead or freeze for up to a month.)
Preheat the oven to 190C/gas 5/
To make the sauce, put the citrus
zests, orange juice and sugar in a
pan and heat gently until the sugar
dissolves. Add 2 tbsp of the liqueur.
Bring to the boil then reduce the
heat and cook for 7-10 minutes
until reduced by half. Set aside.
(You can cook, cool and chill this
a day ahead.)
Bake the pancakes, covered for
15 minutes. Gently warm the
sauce until syrupy then stir in a
tbsp of liqueur. Drizzle the
pancakes with the sauce and
serve with the cream.