For the pancakes
140g plain flour or white spelt flour
1 tsp caster sugar, plus a little extra for dusting
200ml sour cream
30g unsalted butter, melted and cooled, plus extra for greasing
For the sauce
1 tsp corn flour
200ml freshly squeezed orange juice
1 tbsp Seville orange marmalade
1 tbsp amaretto
½ a lemon, juiced
10g unsalted butter, cubed
toasted flaked almonds, to serve
To make the pancakes, sift the flour into a bowl with a small pinch of salt and sugar and make a well in the middle. Crack the eggs into the well and whisk them into the flour. Mix the sour cream with the water and pour this in too, whisking to incorporate until you have a smooth batter the consistency of double cream – add a splash of water or milk if needed. Leave to rest for 30 mins.
For the sauce, whisk the corn flour with the orange juice until smooth. Warm it in a pan, stirring to thicken, for around 2 mins. Add the marmalade, amaretto and lemon juice and cook for a few mins more. Gradually add the butter, whisking until you have a glossy sauce.
Stir the melted butter into the batter, then grease a non-stick pan and place over a high heat. Stir the batter, then ladle some into the pan. Swirl it around the pan and cook until it slips away from the pan when you shake it (a couple of mins). Use a spatula to flip the pancake and cook the other side until it comes away and is golden and caramelised in patches. Remove to a plate and keep warm, either covered in foil or in a low oven. Repeat with the rest of the batter until you have a pile of pancakes. Dust each one with a little caster sugar and top with the marmalade amaretto sauce. Fold into four, top with a bit more sauce, scatter over the toasted almonds and serve.