- 2 free-range eggs
- ½ orange, zest only
- 100g/3½oz self-raising flour
- ½tsp baking powder
- 75ml/2¾fl oz milk
- 25g/1oz unsalted butter
- 1 tbsp vegetable oil
- icing sugar, for dusting
- ½ orange, peeled and segmented
- 3 tbsp maple syrup
- Preheat the oven to 200C/400F/Gas 6.
- Place the eggs, orange zest, flour, baking powder and milk into a large bowl and whisk together to form a smooth batter.
- Heat the butter and oil in a shallow frying pan over a medium heat.
- Ladle a quarter of the batter mixture to the pan to make a large thick pancake. Cook for one minute on each side, until golden.
- Transfer to a baking sheet and repeat the pancake-making process to cook three more pancakes.
- Once you have four pancakes placed on the baking sheet, place into the oven to bake for two minutes.
- To serve, stack the pancakes onto a warm plate and dust with icing sugar. Arrange the orange segments around the plate and drizzle the pancakes with maple syrup.