Lyle's Sweet Pancake Fettuccini
FOR THE FETTUCCINI
- 300ml full fat milk
- 2 medium eggs
- 125g plain flour
- 25g butter, melted
- Extra melted butter or vegetable oil for frying
FOR THE ORANGE SAUCE
- ½ pint orange juice
- 4 tbsp Lyle's Golden Syrup
- Zest of ½ orange
- ½ teaspoon corn flour
- Juice of 1 lemon
- 3-4 tbsp Grand Marnier (optional)
Fry up some sweet fettuccini - Lyle's style
- Whisk milk and eggs together in a jug. Put the flour into a large bowl, and make a hollow in the centre - then gradually pour the milk mixture into the centre, whisking as you do it. Continue until you have a smooth batter, then whisk in the melted butter. [You can also just put all the ingredients into a food processor or blender and whizz until smooth.]
- Now for the pancakes - use a non-stick 18cm/7inch pan for best results. Heat the pan on medium until there is a slight haze coming from it. Brush it with butter or oil, then pour in about 70ml of the batter. Tilt so the batter evenly covers the bottom of the pan.
- Cook for about a minute or until the liquid batter has set and the pancake is gorgeously golden. Loosen the edges of the pancake with a spatula and give a little shake - it should come loose and move in the pan. Flip the pancake, cook for a further minute, then turn out onto a plate. Prepare the rest of the batter the same way to make more pancakes.
- Cut your pancakes into 1cm thick strips to create lovely homemade fettuccini.
- Ready for the sauce? Boil together the orange juice, lemon juice, orange zest and Lyle's Golden Syrup and reduce by a third. If your sauce is slightly too thin, blend the cornflour with a drop of water and whisk into the sauce for a great 'coating' consistency.
- Using Grand Marnier? Add it now ...
- Reheat your fettuccini for a minute in the microwave and divide between four bowls. Spoon over the orange sauce and serve with vanilla ice cream.
Great for giving your morning pancake start a twist - or try it as a great dessert option.