A boozy breakfast treat.....also perfect for pudding
Ingredients
8 Homemade or Shop Bought Pancakes
8 tbsp/1 Jar Lone Stag Frisky Marmalade
1 Lemon, zest and juice
4 tbsp Lone Stag Zesty
50g chilled Butter
Icing Sugar
Method:
In a frying pan, mix together the Lone Stag Marmalade with the juice and zest of one lemon, 4tbsp cold water and Lone Stag Zesty.
Place over a low/medium heat and heat gently until the marmalade has melted. Let it bubble for 1-2 minutes until it turns a light golden brown colour.
Lower the heat and add the chilled butter. Swirl the pan until the butter is incorporated into the sticky, marmalade mixture. Bubble for 1-2 minutes.
Place a pancake into the pan and spoon over the sauce, heat through for a minute before folding into quarters using a palate knife or fish slice.
Continue to add another three pancakes to the pan in this way. After the fourth, remove all four pancakes to a plate and keep warm in a low oven.
Continue with the above until all pancakes have been bathed in the sticky sauce.
Add to remaining pancakes to the plate and spoon any remaining sauce over them.
Dust with a general coating of icing sugar and serve with a dollop of crème fraiche.
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