Make this showstopper dessert today. Simply layer up the easy-to-make pancakes with fruity fillings and cream then finish with a sweet orange sauce.

Ingredients

• 250 g cake flour
• 10 ml (2 t) baking powder
• 1 ml salt
• 2 eggs
• 125 ml  sunflower oil
• 5 ml (1 t) vinegar
• 750 ml (3 C) milk
• a little sunflower oil for frying
• Rhodes Quality 100% Orange Fruit Juice
• Rhodes Quality Seville Orange Marmalade

Method

Pancakes

1. Sift the cake flour, baking powder and salt together.
2. Whisk the eggs, oil, vinegar and milk together.
3. Slowly whisk the egg mixture into the flour forming a thick lump-free batter at first, then as more liquid is added a smooth pourable batter.
4. Heat a little oil in a non-stick frying pan.
5. Turn the heat to medium and pour off any excess oil.
6. Add about 65 ml to 125 ml of batter to the pan and swirl the pan around so that the batter settles in an even layer.
7. Cook the pancake for about 2 minutes or until the base is golden before flipping over the pancake and cooking for a further 1 minute on the other side.
8. Transfer the pancake to a plate and repeat with the remaining batter.

Orange Sauce

1. Place the Rhodes Quality 100% Orange Fruit Juice in a small saucepan.
2. Add the Rhodes Quality Seville Orange Marmalade and heat to boiling point.
3. Reduce the heat and simmer until slightly thickened.
4. Add the liqueur if using and the lemon juice.
5. Increase the heat and bring the mixture back up to just below boiling point.
6. Remove from heat and add the butter, one cube at a time, mixing each cube in well before adding another.

To Serve

1. Layer the pancakes in a stack alternating with a layer of the orange or naartjie segments, the Rhodes Pineapple Pieces, and the cream.
2. Pour the orange syrup over the pancakes and serve.