- 4 pancakes (see 'goes well with' for recipe, or buy ready-made)
For the sauce
- 100g golden caster sugar
- juice 2 and zest 1 orange, plus extra wedges, to serve (optional)
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- small knob butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- half-fat crème fraîche, to serve (optional)
Tip the sugar into a microwaveable bowl and stir in 3 tbsp orange juice to dampen. Microwave on High for 3-4 mins until you have a bubbling caramel. Remove the bowl from the microwave (watch out – it will be very hot indeed), then add the rest of juice, zest and butter. Return to the microwave and blast for 1 min, stir, then cook for 1 more min until the caramel has dissolved into the juice and you have a syrupy sauce. Set aside.
Heat pancakes in the microwave according to pack instructions. Serve each folded into quarters with sauce poured over, a spoonful of crème fraîche and orange wedges, if you like.
Make it tropicalPancakes with mango: Make the sauce using 200ml tropical fruit juice instead of the orange. Heat the pancakes according to pack instructions, then serve with the sauce, sliced mango and fat-free Greek natural yogurt.