Ingredients
For the pancakes
75g/3oz plain flour
1 egg
150ml/¼ pint milk
vegetable oil, to brush
For the caramelised satsuma
55g/2oz caster sugar
30g/1oz unsalted butter
1 satsuma, peeled and segmented
1 miniature bottle of grand marnier
2 tbsp double cream
6-8 scoops of vanilla ice-cream
To serve
double cream, to drizzle
icing sugar, to dust

Method
1. To make the pancakes mix the flour and eggs into a bowl and, stirring all the time, add enough milk to give a smooth batter the consistency of double cream.
2. Heat a small non-stick frying pan brushed with a little vegetable oil and ladle the batter into the pan, swirling the pan to evenly spread.
3. Gently fry for 1-2 minutes each side, tossing to turn.
4. Repeat with the remaining batter to make 6-8 pancakes.
5. To make the caramel, place the sugar in a heavy-based pan and cook over a low heat until dissolved and a caramel has formed.
6. Add the butter and satsuma segments and shake the pan until the segments are well coated in the caramel.
7. Pour the grand marnier and cream into the pan and cook gently until evenly dispersed and slightly thickened, swirling the pan occasionally.
8. Place the pancakes onto serving plates and place a scoop of ice cream in the centre. Fold in half and then half again.
9. Pour the satsuma caramel over the pancakes.
10. Serve drizzled with cream and with a dusting of icing sugar.