Method

For the pancakes:

Place the flour, egg, vanilla extract and salt in a mixing bowl. Add 200 ml of the milk and whisk for a minute or two, until smooth. Add the rest of the milk and beat well.

Heat a little butter in a small, thick-based frying pan on medium heat. Add a thin layer of batter with a ladle, tilting the pan so every pancake is even in thickness. When bubbles form along the edge of the pancake, it is ready to flip over – each side should be lightly browned.

Add a pat of butter before each new addition and try to keep the pancakes uniform in size.

For the ClemenGold compote:

In a wide-based non-stick pan, add the ClemenGold segments on medium heat. After a minute, squeeze in the lime juice whilst stirring. Once the segments soften, add the sugar and stir gently to keep each segment whole, allowing the sugar to dissolve and caramelise. Remove from the heat and set aside.

To assemble:

Place a pancake on a serving platter and start building the stack by spreading a teaspoon of ClemenGold marmalade onto the pancake, followed by a little of the compote – make sure to reserve some of the whole segments to garnish.

Next, spoon a tablespoon or two of whipped cream onto the compote and sprinkle with a little of the lime, lemon and ClemenGold zest.

Top with another pancake and continue layering until you have used all the pancakes.

Do not spread cream onto the topmost pancake, but garnish instead with a few of the whole segments from the ClemenGold compote and some of the zest.

Serve as is, or with vanilla ice-cream.

Brought to you by ClemenGold

Recipe conceptualised by Ishay Govender for ClemenGold. For more recipes visit their website.