Directions

1. Sift the flour into a bowl. Stir in the sugar and make a well in the centre. Gradually mix in the egg yolk and milk until well blended.
   
   In a separate bowl, whisk the egg white until stiff then carefully fold into the batter along with the orange zest and cranberries.
   
   Heat a large frying pan until hot, then brush lightly with oil. Use a tablespoon to spoon five separate pools of batter into the pan. Cook over a medium heat for 1-2 minutes until bubbles appear on the surface and the undersides are browned. Flip over and cook on the other side for 1-2 minutes until cooked through.
   
   Transfer to a plate, cover and keep warm while you cook the remaining batter in the same way to make 10 small pancakes.
   
   Put the cornflour in a small saucepan and blend in a little of the orange juice to make a paste. Stir in the remaining juice along with the marmalade. Heat gently until melted together, then bring to the boil, stirring, and cook for 1 minute until slightly thickened.
   
   To serve, pile the pancakes onto warmed serving plates and pour over the marmalade sauce. Delicious with Crème fraîche or Greek yogurt.