Cointreau pancakes
- Preparation and cooking time
- Total time
- Ready in 25-35 minutes
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 85g soft unsalted butter
- 25g golden caster sugar
- 3 tbsp Cointreau or Grand Marnier
- ½ orange, zested
- 12 pancakes (see link below for recipe)
For the sauce
- 2 orange, 1 zested and 2 juiced
- 1 lemon, zested
- 175g golden caster sugar
- 3 tbsp Cointreau or Grand Marnier
- 284ml carton double cream, softly whipped, to serve
Method
- STEP 1
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. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.
- STEP 2
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 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.
- STEP 3
Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.
