Make the pancakes well in advance.
Combine the flour, eggs and salt and add the milk and water mixture gradually until you have a batter the consistency of single pouring cream.
If your mixture is too thick, so will your pancakes be.
Leave to stand.
Heat the oil in a suitable pan until slightly smoking and pour of any excess.
Coat the pan with the thinnest possible layer of batter, repairing any holes with extra drops.
Turn after a minute or two, cook briefly on the second side and then slide on to the first square of greaseproof paper.
In this way, build a stack of pancakes interleaved with greaseproof paper.
Set aside until needed.
Heat your largest frying pan and melt the butter and sugar.
Add the orange rind and juice and lemon juice (optional), along with about 1/3 of the Cointreau.
When nicely bubbling, add the pancakes one by one, folding each into quarters as you do so.
Cook for a minute or two, then gently heat the remaining Cointreau in a small saucepan.
When warm, pour over the pancakes and set alight.
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