Cointreau Pancakes
Indulge in a delightful treat with these orange and liqueur-infused pancakes, enveloped in a sweet citrus sauce. The buttery richness pairs perfectly with the zesty flavors, creating a decadent dessert that is sure to impress. Served with a dollop of softly whipped cream, this dish is a heavenly combination of flavors that is as easy to make as it is delightful to enjoy.
— Constant Cookbook
Ingredients
- 85g soft unsalted butter
- 25g golden caster sugar
- 3 tbsp Cointreau or Grand Marnier
- grated zest of ½ orange
- 12 pancakes (see link below for recipe)
- grated zest of 1 orange and juice of 2
- grated zest of 1 lemon
- 175g golden caster sugar
- 3 tbsp Cointreau or Grand Marnier
- 284ml carton double cream , softly whipped, to serve
Instructions
- Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.
- To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.
- Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.
Yield
Serves 6
Nutrition
- Calories: 516 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 38 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.4 milligram of sodium
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