Buttermilk Pancakes with Orange Marmalade

Home-made pancakes with the added sweetness of orange marmalade are delightfully quick and easy to make for brunch or as a simple pudding. Serve the pancakes straight from the pan on to warm plates, then drench them with orange compote and perhaps a generous dollop of crème fraîche too!

INGREDIENTS

3 large oranges
2 tbsp Bonne Maman Orange Marmalade

For the pancake batter:

25g melted butter plus a little extra for the pan
100ml buttermilk or whole milk
2 large eggs
25g golden caster sugar
Pinch of salt
125g plain flour
1 tsp baking powder
4 tbsp Bonne Maman Orange Marmalade

METHOD

Cut the peel away from 2 of the oranges and cut into neat segments. Drop into a small saucepan with the marmalade. Add the pared rind from the remaining orange, cut into long fine shreds, plus the juice. Put the pan over a low heat and simmer very gently. Leave to cool for 2-3mins.
Meanwhile, whisk the melted butter into the milk with the eggs, sugar and salt.
Sift the flour and baking powder into a mixing bowl and pour in the liquid ingredients. Whisk until completely smooth.
Heat a large, non-stick frying pan and brush with a little melted butter. Using a small ladle or a large basting spoon, spoon the batter into the pan, allowing one ladle per pancake. Cook for about 2-3min.
Small bubbles will appear on the surface of the pancakes when they are ready to flip over.
Stir the marmalade until smooth then drizzle 1tsp over the uncooked side of each pancake before turning. Continue to cook for a further 2min before removing from the pan with a non-stick fish slice. Cover the cooked pancakes with a tea towel; this prevents them from drying out.