For the batter:
Makes around 6 pancakes (depending on the size of the pan)
To make the batter:
For the orange sauce:
*for decoration you can cut 1 orange into segments (peeled)
Start with blanching the orange zest for a couple of minutes in a boiling water, or pour boiling water into a bowl with the orange zest and leave it for 5 minutes. Then drain and leave on the side.
To make the sauce, mix the sugar with water and set to cook on a medium heat. After a few minutes it should start to bubble. From the translucent liquid it should change its colour into a golden, light brown. Be careful not to burn as it is very easy and quick at this stage.
Now add the butter (which stops the sugar from caramelising). Once the butter has melted add the orange juice and after a minute add the dissolved corn flour. Return the mixture to bubble and now the sauce should start to thicken.
Now add the orange liqueur and the orange zest.
Spread a couple of tablespoons of the sauce on another pan that will be used to heat up the pancakes. Fold the pancakes and lay them on top of the sauce in the pan and spoon more sauce on top of the pancakes. Gently heat the pan making sure you are not burning the sauce.
Once warm transfer the pancakes onto a serving dish, decorate with the orange segments and some more sauce up to your liking. Additionally you can serve them with a dollop of crème fraîche or a scoop of vanilla ice-cream.