Pancakes with caramel oranges and crème fraîche

  • Portion size: Serves 4
  • Ready in 15 minutes
  • Difficulty: easy

Everyone loves pancakes and using ready-made ones means you can whip up an impressive dessert with hardly any effort at all.

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Ingredients

  • 350g jar orange segments in light syrup (we like Select Foods Valencian Orange Segments in Light Syrup, from Waitrose), at room temperature
  • 100g caster sugar
  • Knob of butter
  • Pared zest of 1 orange
  • 8 ready-made pancakes
  • 4 tbsp crème fraîche
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Method

  1. Drain the orange segments, reserving the syrup and segments in separate bowls. Put the sugar and 3 tbsp syrup in a pan and simmer for 5 minutes until it forms a caramel. Off the heat, stir in the rest of the syrup and butter. The caramel will harden – return to the heat and simmer until it’s a caramel sauce.
  2. Pour the sauce and zest over the segments and set aside. Heat the pancakes as per pack instructions.
  3. Place 2 pancakes on each plate, spoon over the orange segments and sauce and serve with crème fraîche.
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Nutrition

  • 462kcals Calories
  • 14.4g (6.6g saturated) Fat
  • 9.2g Protein
  • 75.7g (35.1g sugars) Carbs
  • 1.3g Salt

Quick wins & tips

While you eat your main course, wrap the pancakes in foil and warm through in a low oven then assemble and serve.

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