Serves 6
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For the pancakes

For the caramelised orange

To serve

  1. Whisk together the eggs, milk, water, flour and butter until smooth. Cover and refrigerate for one hour.
  2. Cook the pancakes and keep warm. Heat the sugar, cornflour and water in the pan, stirring until the sugar has dissolved.
  3. Bring to a boil, then reduce the heat until the mixture has reduced by half. Stir in the butter, lemon zest and lemon juice.
  4. Fold the pancakes into quarters and add to the pan to warm through. Serve immediately topped with whipped cream.

Nutrition Facts

Per serving: 255kcals, 10.7g fat (6.1g saturated), 35.6g carbs (19.1g sugars), 5.4g protein, 0.7g fibre, 0.096g sodium 

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