Traditional pancakes with frangipane filling and caramelised naartjies – Food & Home Magazine

Ingredients

• <h3>Pancakes</h3>
• 2 large eggs per 375ml (1½ cups) milk
• equal quantities milk and flour
• a pinch of salt
• 30ml (2 tbsp) oil
• 5ml (1 tsp) baking powder
• approx 125ml (½ cup) water
• <H3>Frangipane filling</h3>
• 150g butter, softened
• 150g castor sugar
• 150g ground almonds
• a few drops of vanilla extract
• <h3>Caramelised naartjies</h3>
• 30ml (2 tbsp) white sugar
• 4 naartjies, peeled and cut into thick slices
• juice and zest of 1 orange
• 30ml (2 tbsp) orange-flavoured
• liqueur (optional)