Ingredients

• 125g/4½oz plain flour
• 15g/½oz caster sugar
• pinch salt
• 4 medium free-range eggs
• 350ml/12fl oz full-fat milk
• 50g/1¾oz melted butter
• for frying
• 1 Romaine lettuce
• cut into quarters
• 4 tbsp olive oil
• 2 oranges
• juice only
• 1 cinnamon stick
• broken in half
• 2 tbsp clear honey
• pinch saffron
• 150g/5½oz feta cheese
• crumbled

Directions

• For the pancakes
• combine the flour
• sugar and salt
• then mix in the eggs using a whisk. Add the milk gradually to avoid any lumps.
• To cook the pancakes
• add a smear of melted butter to a non-stick frying pan
• using a pastry brush. Ladle in some batter
• swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.
• For the salad
• place the cut lettuce into ice-cold water and leave for a couple of minutes. Just before serving
• remove from the water and drizzle with olive oil.
• For the glaze
• heat a medium saucepan and add the orange juice and cinnamon stick. Stir in the honey and saffron and cook until reduced to a syrupy glaze.
• Sprinkle the feta on the pancakes and fold them into quarters. Return the folded pancakes to the frying pan and pour over the glaze. Heat gently for a few minutes.
• Serve the pancakes with any remaining glaze poured on top. Serve the salad alongside.