This months recipe comes from chef Jen Williams and is a twist on an American Brunch classic!
You will need –
For the pancakes
300g self raising flour
One and a half tsp baking powder
1 tbsp caster sugar
For the Cointreau/Limencello Sauce
75g light brown sugar
264ml double cream
Cointreau or Limencello
In a large bowl whisk all of the pancake ingredients together until there are no lumps, this may take a few minutes! Leave to sit for a short while.
Meanwhile, add the sugar, butter and double cream into a heavy based saucepan until almost over boiling. Remove from the heat, add citrus zest and the Cointreau or Limencello to taste. Leave to cool for the flavours to develop.
Heat a non – stick frying pan (or use a fine layer of oil to coat), carefully ladle some of the pancake batter into the heated pan, in a circular shape. After a short while you should notice the batter puff up slightly, flip over the pancake, cook for another minute or so (until golden and set – should only take a minute or two either side) then remove from pan.
CHEF TIP – use an old (and clean) ketchup bottle (or one similar) to get perfect circles in the pan!