Brandy Pancakes with Van der Hum Sauce

There's so many things you can do with pancakes, but this is so exciting you have got to try it. If you don't have Van der Hum liqueur, which is a unique tangerine flavoured liqueur produced in the Cape winelands of South African, substitute another citrus flavoured liqueur.

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Ingredients:

For the pancakes:
120g cake flour
5ml baking powder
2ml salt
2 eggs
200ml milk
200ml water
5ml brandy
125ml cooking oil

For the Van der Hum Sauce:
60ml Van der Hum Liqueur
120g butter 250ml muscovardo sugar
5ml ground cinnamon
zest of half a lemon
4 bananas, halved lengthwise

To Garnish:
Lemon wedges

Method:

Sift together the flour, baking powder and salt. Beat together the eggs and milk and stir into the flour mixture. Add the water and beat the mixture until it has the consistency of thin cream. Pour in the brandy and cooking oil and stir thoroughly.

Cook the pancakes in a greased heavy based frying pan.

To make the sauce, heat together the Van der Hum, butter, sugar, cinnamon and lemon zest, stirring until the butter has melted and the sugar has dissolved. Add the bananas and simmer for a few minutes, coating the bananas with the liquid sauce.

Place a banana half on each pancake and roll up. Put the rolled up pancakes in a serving dish and pour the remaining sauce over all the roll ups.

Serve each pancake with a wedge of lemon.