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.
You can use a tangerine or satsuma instead of the orange if you prefer. Use sultanas or other dried fruit instead of the cranberries, or leave out altogether. These little pancakes are also good served cold, buttered and spread with marmalade. To freeze: leave the pancakes to cool, then interleave with baking paper, wrap and freeze for up to 3 months. Defrost at room temperature for about 2 hours. Serve cold or toast lightly to reheat.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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