Whisky and Orange Pancakes

Pre-heat oven to: 170°C/325°F/Gas 3
Time in oven: 10 minutes
Makes: 12


Pancake batter:
4 oz/110g plain flour
¾ tsp salt
2 eggs
½ pt/300ml milk
2 tblsp oil
a little butter for frying

3 oz/75g butter
4 oz/110g caster sugar
¼ pt/150ml freshly squeezed orange juice
grated zest of 1 large orange
grated zest and juice of 2 lemons
3 tblsp whisky


1. Sift flour and salt into large bowl.
2. Make well in centre and break in eggs.
3. Whisk with one hand and gradually pour in milk with the other until batter is smooth and lump-free.
4. Add oil and whisk again.
5. Heat frying pan, not more than 7″/18cm in diameter, and swirl knob of butter to coat the base. Tip out excess melted butter on to saucer and use for next pancake.
6. Pour 2 tblsp batter into hot pan, swirl it around evenly and, as soon as it looks golden brown on underneath edge, flip it over and brown on other side.
7. Fold pancake in half and in half again and place in a shallow gratin dish. Repeat until all pancakes are made.

1. Melt butter, stir in sugar and simmer for 5 minutes.
2. Add orange, lemon juice and zest. Bring to simmering point.
3. Add whisky and simmer for 3 minutes.
4. Pour sauce over pancakes. It will look too much at this stage but fear not – pancakes will soak up and absorb sauce.
5. Place dish in oven for 10 minutes.
Note: Pancakes can be made in advance. Pour sauce over and immediately reheat in oven for 15 minutes.

Annabel Robertson, St. Peter’s, Dundee