Wholemeal Pancakes with St Clements Sugared Butter

For the butter, mix the zests and the tablespoon of orange juice with the butter and sugar and put to one side.

Make the pancake batter by adding the flour and sugar into a bowl with the salt, make a dip in the middle, add the egg and half the milk and whisk to a smooth batter before adding the remainder of the milk. Rest for 30 minutes in the fridge.

Using some kitchen towel, smear a 23 cm frying pan with a little butter over a medium heat. Pour in enough batter to thinly cover the base of the pan, cook for 30-40 seconds, flip over and cook for a further 30 seconds and keep warm. Repeat using all the mixture to make 8 pancakes.

Remove a tablespoon of the St Clement’s butter and use the rest to spread over half of each pancake.  Fold each pancake in half, and half again to make a quarter.

Heat the frying pan with the tablespoon of butter that was put to one side, and overlap the pancakes around the outside of the pan with the point inner most.

Squeeze over the orange juice and heat through.

Place a dinner plate over the pancakes in the pan and carefully invert onto the plate.

Serve sprinkled with extra demerara sugar and lemon juice to taste.