Pancakes with orange butter and brandy

Pancakes with orange butter and brandy​​​​​​

Fill these pancakes with creamy homemade orange butter and top them with flaming brandy to impress your table guests.

For the orange oil:

• 5 tablespoons unsalted butter, softened;
• 5 tablespoons of sugar, divided;
• 2 tablespoons orange peel;
• 2 tablespoons of orange juice;
• ¼ cup liqueur;
• 2 tablespoons of brandy.

For the pancakes:

• 2 large eggs;
• 1 cup of whole milk;
• ⅔ cup all-purpose flour;
• 4 tablespoons melted butter, divided;
• 1 tablespoon of sugar;
• ½ teaspoon of salt.

Pancakes:

1. Beat the egg, milk, flour, 2 tablespoons of melted butter,
2. sugar and salt until smooth.
3. Heat a cast iron skillet over medium heat for 5 minutes.
4. Grease the pan with oil. Pour enough mixture,
5. to cover the bottom of the pan, approximately ⅓ cup.
6. Swirl the pan to coat the bottom with the mixture.
7. Cook for 1-2 minutes and flip. Cook for a further 1 minute and remove to a plate
8. cutting board.

The orange butter and serving:

Mix the ingredients to get the orange oil - 4 tablespoons of sugar, the orange peels and the orange juice.

Heat the oven for baking. Place a teaspoon of orange butter in the center of the pancake. Fold it in half and then in half again. Repeat with the remaining pancakes.

Return the pancakes to the pan and sprinkle with the remaining tablespoon of sugar. Bake until the sugar begins to caramelize, then remove from the oven.

Heat the brandy and liqueur in a small saucepan over very low heat for 1-2 minutes, then remove from the heat.

Carefully ignite the sauce mixture with a long-handled lighter and pour the mixture over the pancakes in the pan. Let the flame burn out completely. Serve after the flame goes out.