FOR THE PANCAKES-makes 8
¼ cup buckwheat flour
1 banana
2 eggs
¾ cup milk at room temperature
1 tablespoon fresh squeezed lemon juice
FOR THE ORANGE SAUCE
30 grams of butter
¼ cup castor sugar
1 cup orange juice
1 tablespoon corn flour
1 tablespoon water
Method for making the pancakes
In a blender, blend all the ingredients required until smooth.
Transfer the batter to a large bowl and cover it. Allow the mixture to stand
for about 30 minutes. Pour 3 tablespoons of the pancakes batter into a heated
greased small frying pan Cook the batter until lightly brown in colour underneath.
Turn the pancake over Brown on the other side. Repeat the same process with the
remaining pancakes batter. Fold the pancakes as desired.
For the orange sauce
Melt butter in a medium saucepan, add sugar, stir over low
flame for 2 minutes or till the sugar has completely dissolved and the mixture
is golden brown. Add juice, stir over heat without boiling until the mixture is
smooth. Blend corn flour with water, stir into orange mixture. Stir over heat
until the sauce boils and thickens.
