Finally, our favourite day of the year has arrived! Crêpe or American pancake? A bit of Nutella or classic sugar and lemon? We have you covered for today's much-anticipated feast with recipes, tips and flipping tricks to make it the best Pancake Tuesday yet.
Cream the softened butter with the finely grated orange rind.
Add the sifted icing sugar and beat the mixture until it's fluffy.
Add the Grand Marnier, if you're using it.
To serve, melt a large blob of the orange butter in the pan, add a few spoonfuls of the freshly squeezed orange juice and, one by one, toss each pancake in the foaming butter. Fold each tossed pancake in half and then in quarters, so that you have a fan shape.
Indulgent: Donal Skehan's pancakes with various toppings.
A homemade fruit compote couldn’t be simpler and dolloped on top of fresh pancakes, it’s a thing of true beauty. To make your own add 500g of mixed berries (fresh or frozen) to a large pan with 2-3 tbsp of water and the seeds of a fresh vanilla pod. Bring to the boil and simmer for no more than 5 minutes so the fruit holds its shape, and that’s it! Store in a sealed container for 2-3 days in the fridge.
Donal Skekan's Dairy-Free Semolina Pancakes: See Recipe
Donal Skehan's Gluten-Free Blueberry Pancakes: See Recipe
Three Ingredient Gluten-Free/Dairy-Free Pancakes: See Recipe