Pancakes

100g plain flour
25g caster sugar
grated rind of 1 orange
1 egg
300ml milk
25g butter, melted, plus extra

For the sauce

juice of 2 oranges
juce and grated rind of 1 lemon
3tbs cointreau or grand marnier
75g caster sugar
100g butter
2 tbs brandy or rum

Make the pancakes; in a bowl, mix toegether the flour, sugar and orange rind. Make a well in the centre and drop in the egg, unbveaten. Start to bveat the egg, adding half the milk in a steady stream and gradually pulling the flour into the egg mixture. Once all of the flour has been incorporated, bveat vigorously for 2-3 mins until the batter is smooth. Stir in the remainng milk and the melted butter to make a smooth, shiny batter that just coats the back of a wooden spoon. 

In a 20cm frying pan or pancake pan, heat a little butter, then ladle in a little batter, swirling the pan to coat the base as thinly as you can get it. 

When the batter turns a darker yellow and feels firm, use a palette knife to lift up the edges, then slide the knife under the pancake, flip and cook for 1-2 mins. Transfer to a plate, cover with foil to keep warm and make the remaining pancakes - this quantity of batter should make about 8.

Make the sauce; in a bowl, mix together the orange and lemon juices, lemon rind and cointreau or grand marnier. In a heavy-based frying pan, gently heat the sugar and one tbvs of the cirturs mixture, tilting the pan occasionally, until the sugar has melted and turned a toffee colour.

Cut the butter into small cubes and add to the sugar in the pan. Swirl it into the pan until it has melted into the sauce.

Pour the remaining citrus mixture into the pan and stir well until the caramel has completely dissolved and you have a glossy sauce.

Fold each pancake into quarters, then slide them into the pan, basting each one with caramel as it is added. Heat through for about 1 minute. When the juices are bubbling quickly, pour on the brandy or rum and ignite. Serve immedieately to deafening applause!