How to....

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Make a batter by mixing the flour, salt and water together, or if you are making it richer then mix the flour, salt, eggs and milk togther, adding the water or eggs and milk slowly so that you make a smooth batter.  It does not matter if there is the odd lump but do your best to keep it smooth.

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Let the batter stand for 10 minutes whilt you cut the oranges and lemon and squeeze the juice into a cup

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Now make your pancakes.

Use a frying pan / pancake pan

Melt some butter into the pan or sunflower oil or grapeseed oil (as it will not flavour the pancake), but get rid of any excess butter/oil it just needs to coat the bottom of the pan

Then put a ladle full of the batter mixture into the pan and move the pan around to coat the bottom of the pan in a thin covering of the batter

Fry the pancake over a medium heat without touching it until the pancake will come cleanly off the pan 2 or 3 minutes and then flip it over, using a flat knife, or if you are brave enough ... toss it.

Cook it again for another 2 or 3 minutes and put it on to a piece of foil or greaseproof paper until you have finished making all the pancakes you want. 

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To make the sauce/syrup

use the same frying pan and melt the butter with the sugar on a medium heat and before it congeals into a lump add the orange and lemon juice and and the alcohol if you are using alcohol and let this cook for 2 minutes.

Then put the pancakes back in the pan one at a time to soak up the sauce and fold in half and quarters you should be able to get 4 pancakes quartered - so perfect for 2.  If making more than 4, dip the pancakes in the syrup briefly and fold and place in an oven proof dish and keep them warm until you are ready to serve them.

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