Recipes

1. Put the milk and eggs into a jug and whisk together. Put the flour into a large bowl, and make a hollow in the centre. Gradually pour the milk mixture into the centre, whisking as you pour, continue whisking until you have a smooth batter, then whisk in the melted butter. Alternatively put all the ingredients into a food processor or blender and whizz until smooth.

2. To cook the pancakes, use a non-stick 18cm/7inch pan for best results. Heat the pan on medium heat until there is a slight haze coming from it. Brush the pan with butter or oil then pour in about 70ml of batter, use a small ladle if available. Tilt the pan so the batter evenly covers the bottom of the pan.

3. Cook for about 1 minute or until the liquid batter has set and the pancake is golden. Loosen the edges of the pancake with a spatula and give a little shake – it should come loose and move in the pan. Either flip the pancake or turn it over using a fish slice, then cook for a further minute then turn out onto a plate and continue to cook the rest of the batter in the same way.

The pancakes can now be cut into 1cm thick strips to represent home-made fettuccini; these will need reheating in the microwave when needed.

4. To make the sauce, boil together the orange juice, lemon juice, orange zest and Lyle’s Golden Syrup and reduce by a third. If the sauce is slightly too thin, blend the corn flour with a drop of water and add whisk into the sauce to thicken to create a coating consistency. Finish with Grand Marnier if using.

5. Re-heat the ‘fettuccine’ for 1 minute in the microwave and divide between four bowls. Spoon over the orange sauce and serve with Vanilla ice cream