With Burns Night around the corner, here’s Nick Nairn’s recipe for Drambuie orange pancakes, a Scottish take on crepe suzettes.
The pancakes can be made ahead of time and simply reheated in the oven or microwave.
You can opt to make your own ice-cream to serve with these, but I’d suggest cheating and using a good quality bought ice-cream instead which makes life a lot easier.
Drambuie orange pancakes (serves 4)
2 medium eggs
25g caster sugar
90g plain flour
20g unsalted butter, melted
1 tbsp sunflower oil (plus a little extra for greasing)
For the orange syrup:
Squeezed juice of 2 large oranges
Strips of orange zest
For the soup syrup:
500g granulated sugar
For the marinated syrup:
2 oranges, peeled and segmented with a sharp knife
For the pancakes, break the eggs into a bowl and whisk in the sugar and flour until it hangs in thick, lump-free elastic strings from the whisk. Now whisk in the milk and melted butter. Set aside and leave to rest for an hour.
To make the stock syrup, put the sugar and water in a medium saucepan and slowly bring to the boil, stirring from time to time. Once the sugar has dissolved, simmer for 5 minutes and skim any impurities off the surface. Bring it back up to the boil and add the 50ml Drambuie, orange juice and zest. Set aside.
Heat a 15-18cm frying pan until medium hot. Put some sunflower oil onto kitchen towel and rub over the pan. Pour or ladle in about 2 tbsp of batter and tilt the pan to cover the base in a thin even layer. Swirl any excess to the edges. Cook over a medium-high heat for 30 seconds-2 minutes, depending on the heat of the pan. Use a silicone spatula to lift the edge and flip over when cooked – or toss it if you’re brave! Cook the other side for about 30 seconds, until lightly brown. Repeat until the batter is used up. If keeping the crepes for any length of time, place a square of non-stick baking paper between each to prevent sticking.
Place each warm pancake on a serving plate and drizzle over the warm orange syrup, complete with syrupy zest. Fold into quarters, spoon over a couple of marinated orange segments, the add a little more sauce and serve with good vanilla ice cream.