An outrageously extravagant version of an everyday dish, this recipe produces wickedly rich pancakes which melt in the mouth.
SERVES 4
3 eggs
30 ml (2 tbsp) plain flour
15 ml (1 tbsp) brandy or sherry
5 ml (1 tsp) orange flower water
300 ml (10 fl oz) fresh single cream
50 g (2 oz) butter, melted and cooled
extra butter for frying
caster sugar and lemon or orange wedges, to serve
1. Put the eggs, flour, brandy or sherry, orange flower water and cream in a bowl and whisk together. Whisk in the melted butter.
2. Heat a little butter in a small frying pan. When hot, pour in 45 ml (3 tbsp) batter, tilting the pan to cover the base. Cook until the pancake moves freely, then turn over and cook the underside until golden.
3. Transfer the pancake to an ovenproof plate, cover and keep hot in a warm oven. Repeat with the remaining batter to make 8 pancakes. Pile the cooked pancakes on top of each other with a piece of greaseproof paper in between each one. Serve as soon as they are all cooked with sugar and orange or lemon wedges.
