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1
To make citrus-maple syrup: In a small saucepan, whisk together maple syrup and cornflour (corn starch) and bring just to the boil.
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2
Turn off heat but allow to cook for one minute on hob to thicken.
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3
Remove from hob and stir in blood orange segments.
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4
Cover and set aside while making pancakes.
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5
To make pancakes: With a balloon whisk, whisk the egg for a minute until frothy.
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6
Add the milk, orange zest, 1/3 cup orange juice, melted butter and honey.
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7
Combine dry ingredients in a small bowl.
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8
Add the dry ingredients to the wet and whisk JUST until incorporated.
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9
Heat a skillet or griddle over medium heat until hot and skim a pat of butter across the surface.
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10
Pour 1/4 cup measures of the pancake batter into your skillet, ensuring the edges of one pancake don't spread out into the next one (in other words: keep your distance!
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11
).
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12
Griddle until bubbles form on the pancakes and just start to burst.
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13
At this point, carefully flip them over with a spatula to cook other side to golden-brown.
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14
Remove cooked pancakes to a platter and keep hot in oven while griddling remainder of batter.
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15
Serve pancakes with warm syrup.
