Cointreau pancakes Recipe

Cointreau pancakes


  • 85g soft unsalted butter
  • 25g golden caster sugar
  • 3 tbsp Cointreau or Grand Marnier
  • grated zest of ½ orange
  • 12 pancakes (see link below for recipe)
  • grated zest of 1 orange and juice of 2
  • grated zest of 1 lemon
  • 175g golden caster sugar
  • 3 tbsp Cointreau or Grand Marnier
  • 284ml carton double cream, softly whipped, to serve


  1. Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. (You can make and chill this up to a day ahead or freeze for up to a month.) Preheat the oven to 190C/gas 5/ fan 170C.
  2. To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 minutes until reduced by half. Set aside. (You can cook, cool and chill this a day ahead.)
  3. Bake the pancakes, covered for 15 minutes. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.
Prep. Time: 10 minutes
Cook Time: 5 minutes
Serves: 6 people
Difficulty: Easy
Cuisine: Brunch
Main Ing.: Flour
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