Blood orange pancakes 

It’s Pancake Day – want to mix things up a bit?

Get your Frying pans at the ready and check out this super delicious Pancake recipe from our Chef Patron Jamie Halsall

Campari blood orange pancakes 

50g caster sugar

1 shot Campari

1 blood orange

100g plain flour

2 large eggs

300ml milk

1 tbsp sunflower or vegetable oil, plus a little extra for frying

Pour the flour in to a mixing bowl and create a well. Combine the eggs, oil and milk in a jug and whisk till smooth then slowly pour into the well of flour gradually drawing it in from the sides to make a smooth mixture.

Allow to rest for at least 30 minutes but ideally several hours- you can even make in the morning before work.

For the sauce.

Melt 50g caster sugar in a small pan, stir over medium heat until it reaches caramel. Deglaze with a shot of Campari mixed with the juice from the sliced orange.

Bring to the boil to melt the hardened caramel.

Take off the heat and pour over your orange slices. Reserve until needed- these can keep in the fridge for up to 2 days.

To cook the pancake set a skillet /frying pan over a medium heat. Pour in a little oil and wipe the pan with a kitchen towel to remove excess oil. Pour in a portion of mixture rotating the pan as you do so that it spreads to the edges in a thin even layer.

Continue to cook until you can see it drying around the edges and golden spots appear on the underside. Flip over and cook for the same amount of time.

Once you have a decent stack- pour over the Campari blood orange sauce and serve.

For added naughtiness serve with a scoop of vanilla ice cream.

Let us know how you got on by tagging in #cincinrecipies into your socials.

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