FOR THE PANCAKE BATTER
350 ml Soya milk; (12floz)
125 g Plain wholemeal flour; (4oz)
3 tb Cornflour
2 tb Soft dark brown sugar
Vegetable oil for frying
-FOR THE FILLING-
2 ts Arrowroot
150 ml Orange juice; ( 1/4 pint)
1 tb Cointreau; (clarified
-without
; animal derived
; ingredients)
I orange; peeled and
; segmented
Pared rind of 1 lemon
50 g Pecan nut halves; roughly
-chopped
; (2oz)
1 tb Icing sugar
Place all the pancake ingredients in a large bowl and using an
electric or hand whisk, whisk the mixture until smooth.
Heat a little oil in a frying pan, pour in enough pancake batter to
cover the base of the pan and cook gently over a moderate heat for
1-2 minutes. Turn the pancake over and cook the other side.
Place on a piece of kitchen paper and repeat stage 2 for the remaining
pancake mixture. Placing kitchen paper between each pancake. Keep the
pancakes warm whilst making the sauce.
In a small saucepan, blend the arrowroot with the orange juice until
smooth, place over a moderate heat, bring to the boil stirring
continuously until thickened and smooth.
Stir in the Cointreau, orange segments, lemon rind and pecan nuts.
Fold each pancake into a cone shape, place on a serving plate,
sprinkle with icing sugar and serve with the fruit sauce.
Yields
5 servings