Rub the sugar lumps over the skin of the oranges until they absorb the orange oil. Put the lumps into a frying pan once they are saturated.
Squeeze the oranges and pass the juice through a sieve into a bowl and set aside.
Add the caster sugar to the same frying pan as the sugar lumps and set over a medium heat.
Once the sugar begins to caramelise, pour in the orange juice. Add the butter, cube by cube, then the lemon juice and bring to a gentle simmer.
Take one pancake, pop it in the sauce and turn it over. Fold it in half and then half again to form a triangle. Push to the side of the frying pan and repeat with the remaining pancakes.
By now the sauce should be nicely concentrated. Add the Cointreau and stir to combine.
Pour the cognac into a ladle over a flame. It will ignite when warm. Pour over the pancakes and serve immediately with cream.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.