Delicious Marmalade Pancakes taken from the More Taste & Less Waste cookbook.
Self-raising flour 50g (2oz)
Caster sugar 1 tbsp
Egg 1, separated
Semi-skimmed milk 3 tbsp
Orange 1 small, finely grated zest and juice
Dried cranberries 3 tbsp
Sunflower oil 2 tsp
Cornflour ½ tsp
Seville orange marmalade 1–1½ tbsp
Crème fraîche or Greek yogurt to serve
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.