[AD] Boozy Bitter Marmalade & Blood Orange Pancakes: These Boozy Bitter Marmalade & Blood Orange Pancakes are a lovely “grown up” recipe idea for Pancake Day, on Shrove Tuesday. The boozy sauce is made with salted butter, Bonne Maman Bitter Orange Fine Shred Marmalade, and a slug of Grand Marnier. Drizzle the buttery boozy marmalade sauce over freshly made pancakes and serve with slices of blood oranges for an elegant and delicious breakfast, brunch or dessert.
COLOUR YOUR CRÊPE with Bonne Maman
It’s only a few days away from Pancake Day now, Shrove Tuesday falls on Tuesday the 25th February this year, and I’m busy creating some new recipes for the day. As part of my collaboration with Bonne Maman, today’s recipe for Boozy Bitter Marmalade & Blood Orange Pancakes is my latest creation which uses one of their delectable preserves, which is the very seasonal Bitter Orange Fine Shred Marmalade. These Boozy Bitter Marmalade & Blood Orange Pancakes make an elegant and delicious breakfast, brunch or dessert, and I have made them several times already since developing the recipe.
The buttery marmalade sauce has a generous slug od French Grand Marnier orange liqueur in it and the addition of the blood oranges adds a lovely seasonal element. You can make the sauce up ahead of time, and then just gently reheat it, as you can do with the pancakes too. This might be a good idea if these Boozy Bitter Marmalade & Blood Orange Pancakes are being served as an after dinner dessert, or for a leisurely brunch. When blood oranges aren’t in season, use normal oranges, or clementines, tangerines and satsumas are also a lovely addition to this sophisticated pancake recipe.
Today’s recipe for Boozy Bitter Marmalade & Blood Orange Pancakes is shared below along with more Bonne Maman pancake and crêpe recipes. As part of their Colour your Crêpe recipe ideas, I have used lots of their fruity preserves in my pancake recipes, which I love, mainly due the high fruit content, the way they are made with good quality fresh fruit which adds to the texture and vibrant colour, as well as the fact that they actually taste like homemade jam. I hope you enjoy today’s latest pancake creation if you make it, and please do let me know, and keep popping back for my next TWO pancake recipes with Bonne Maman, Karen
*Disclaimer: Paid collaborative post with Bonne Maman – I have free editorial and all views are my own*
More Bonne Maman Pancake & Crêpe Recipes for Pancake Day:
A fun way to serve pancakes for the whole family – make a batch of crepe style pancakes, and then arrange all the “fixings” on a large platter, board or tray. I used Bonne Maman Strawberry Conserve, along with clotted cream, fresh strawberries and bananas, naturally coloured and flavoured “hundreds and thousands” sprinkles and chocolate vermicelli.
Salted Caramel Apple Pancakes – A delectable and very easy way to serve your pancakes for weekend breakfast, dessert or for Shrove Tuesday (Pancake Day) Use my basic pancake batter for this recipe.
Sweet Clementine & Bitter Orange Crêpes – Delicious golden, lacy pancakes served with warm sweet clementines in a bitter orange marmalade sauce with Grand Marnier as a boozy option! These pancakes are fabulous for breakfast or brunch, but would also make a lovely dinner party dessert too.
Baked Rhubarb & Strawberry Clafoutis Pancake – A delicious oven baked clafoutis style pancake that is served with rhubarb & strawberry conserve and an oat & almond crumble topping.
Blue Cheese, Ham and Fig Conserve Crêpes – Delicious savoury crêpes that would make a fabulous family supper dish for any midweek meal or for Shrove Tuesday (Pancake Day)
Recipe for Boozy Bitter Marmalade & Blood Orange Pancakes:
- 125g plain flour
- pinch of salt
- 1 medium egg
- 300ml milk
- 25g melted butter
- 40g salted butter
- 8 tablespoons Bonne Maman Bitter Orange Fine Shred Marmalade
- 1 tablespoon Grans Marnier orange liqueur
- 3 blood oranges, peeled and finely sliced
1. To make the pancakes: Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add the milk gradually, until all the flour is worked in.
2. Beat well and add remaining milk and the melted butter.
3. The consistency should be like single cream.
4. Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side.
5. Keep the pancakes warm until you need to serve them.
6. To make the Boozy Marmalade Butter Sauce: Melt the butter in a pan and add the marmalade, stir until mixed and heat over a high heat until the sauce has reduced slightly. Add the Grand Marnier and stir. Keep the sauce warm until you serve the pancakes.
7. To serve the pancakes: Allow 2 pancakes per person, fold into quarters and place them on a plate. Arrange the blood orange slices in and on top of the pancakes, then pour the warm marmalade sauce over the pancakes and serve immediately.
When blood oranges aren't in season, you can use normal oranges, or clementines, tangerines and satsumas. The pancakes can be made ahead and keep well in the refrigerator and they can be frozen. To reheat them: Place them in some tinfoil, then place the tinfoil packet in a hot oven to reheat, or microwave for 20 to 30 seconds each.
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Nutrition InformationYield 4 servings Serving Size 1
Amount Per Serving Calories 362Total Fat 16gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 82mgSodium 198mgCarbohydrates 45gFiber 3gSugar 13gProtein 8g