A simple recipe for classic French pancakes

Ingredients

8 pancakes;
100 g butter;
75 g sugar;
2 oranges (juice and zest);
4 tablespoons (60 ml) brandy

Preparation

First, make thin pancakes using your favorite recipe or using one of those described in our selection. Pancakes can be fried in advance, for example in the evening, to serve the dish in hot syrup for breakfast.

The ingredients for the syrup in this recipe differ from the classics only in the added alcohol: instead of the expensive Cointreau, any available brandy is used.

Place a saucepan over medium heat and melt the butter and sugar in it. Make sure that the oil does not start burning. Shake the crockery occasionally to ensure the crystals caramelize evenly. After 3-4 minutes the mixture will take on a pleasant golden brown hue.

Pour in orange juice, add zest and keep on fire for another 3-4 minutes. Then pour in the brandy and step aside to flambé the syrup.

When the tongues of flame disappear, put pancakes 3-4 pieces in the syrup, having previously folded them into a triangle. When the batch of pancakes is completely saturated with syrup, put it on a plate and place the next one.