Traditional Scotland Teatime Treats Ideas
Brandy and Orange Pancakes Recipe
This is a recipe for brandy and orange pancakes.
Ingredients for Pancakes:
- 125 g (4 oz) plain flour, sieved with
- 1/2 x 2.5 ml spoon (1/4 tsp) salt
- 2 eggs, size 3
- 275ml (1/2 pint) milk
- Oil for frying
Ingredients for Sauce:
- 75 g (3 oz) margarine
- 125 g (4 oz) caster sugar
- 2-3 x 5 ml spoons (2-3 tsps) arrowroot
- 150 ml (1/4 pint) orange juice
- 1 orange, grated rind, peeled and segmented
- 2 lemons, grated rind and juice
- 3 x 15ml spoons (3 tbsps) brandy
Pancakes: place flour in mixing bowl, add eggs and gradually stir in half the milk, beat thoroughly Add remaining milk. Heat oil in frying pan. Pour a little batter into pan and tip the pan to spread. Cook underside until golden brown, turn over and cook other side. Repeat until all batter is used.
Fold pancakes and overlap in a lightly greased shallow dish. Keep warm.
Sauce: melt Stork and stir in sugar cook for 5 minutes. Blend arrowroot with a little orange juice then add remaining ingredients to the saucepan. Simmer for 3 minutes, stirring constantly. Add pancakes and heat through.
Serve warm with cream or ice-cream.
- Servings 4
- Preparation Time 30 mins
- Cooking Time 25 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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