Pancakes with caramel oranges and crème fraîche

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.