Classic Pancakes

Create the Suzette butter by mixing the butter, orange flavoured sugar and almonds together, swiftly with a fork.

Mix the eggs and the milk together. Whisk in the plain flour and a small glass of Curacao until a medium consistency is obtained.

Heat a non-stick frying pan and add a teaspoon of oil. Add the batter mix, make the pancakes 6 in diameter and 2mm thick.

Cook either side until light brown.

Place a knob of the Suzette butter in the centre of each pancake before folding it in four.

Splash with Curacao mixed with an equal amount of fine champagne brandy, set alight and stand clear!