1 quantity of
25 g/1 oz/2 tbsp butter
45 ml/3 tbsp light brown sugar
Grated rind and juice of 1 large orange
Grated rind and juice of 1/2 lemon
45 ml/3 tbsp brandy or orange liqueur
Make the pancakes. Melt the butter in
the frying pan (skillet) and add the sugar. Stir until the sugar
dissolves. Stir in the fruit rinds and juices. Simmer for 3-4 minutes,
stirring, until the caramel dissolves and a smooth sauce is formed.
Fold the pancakes into quarters and add to the pan one at a time,
bathing in the sauce and pushing to one side before adding the next.
Pour over the brandy or liqueur. Ignite and shake the pan gently until
the flames subside. Serve straight away.