This is a nice relaxed breakfast dish, perfect for some weekend pottering in the kitchen.
Orange and Cranberry Pancakes (serves 2)
1 small tin of mandarins (get the broken segments if you can)
A generous handful of dried cranberries
100g self raising flour
2tbsp caster sugar
½ tsp baking powder
Oil for frying
1. Drain the mandarins, reserving the juice. Keep half of them to serve alongside your pancakes. The rest will need breaking up into small chunks to put into the pancake mixture.
2. Tip the cranberries into a microwaveable bowl and pour over just enough of the reserved mandarin juice to cover them. Microwave for 1 minute so that the dried cranberries soak up the juice and plump up.
3. In a mixing bowl, stir together the flour, sugar and baking powder. In a separate bowl whisk together the egg and milk. Whisk the liquid ingredients into the dried ingredients, mixing thoroughly to form a smooth batter. Add the cranberries and any of the remaining mandarin juice from the microwaveable bowl as well as the broken up mandarin pieces and mix in. (You can leave the batter to sit for a while, but it is fine to use straight away.)
4. Heat a small amount of oil in a frying pan. Drop small rounds of the mixture into the pan. Cook over a gentle heat until small bubbles appear on the top surface. Gently turn the pancakes over and cook on the other side for 1-2 minutes until golden. Repeat until all the mixture is used up.
Serve with the remaining mandarins.