Begin by making the tangerine sauce. Simmer the tangerine juice and sugar over medium heat until the mixture is reduced by half. Whisk in the cream and zest and let the mixture bubble until it becomes slightly thickened. Remove from the heat and stir in the NOMU Vanilla Paste. If you would like a smooth sauce, pass it through a fine sieve while still warm. Set aside.

Preheat the oven to 230°C. Generously spray the bottom AND sides of a rectangular (22 x 15 x 3cm) or round (22cm) ovenproof dish with non-stick spray and place the dish in the oven for 5 minutes while you quickly prepare the batter.

Place the milk and butter in a small jug and heat for 1 minute in the microwave or until warmed and the butter has melted. Now simply place in an electric mixer along with the rest of the batter ingredients – eggs, flour, sugar, juice and zest – and mix on high speed until smooth and well blended.

Using oven gloves, remove the dish from the oven and quickly but carefully pour the batter into the hot dish and immediately return the dish to the oven. Cook the pancake for 10 minutes, or until the pancake is puffed and beautifully brown and crispy along the edges. Remove from the oven, dust with icing sugar and serve with the sauce while still hot.

Makes one large puffed pancake.

Notes:
The shape of your puffed pancake will vary according to the shape and size of your baking dish.

For a chocolate pancake, omit the juice and zest in the batter and add a tablespoon of NOMU Cocoa powder and ½ tsp NOMU Vanilla Extract or Paste.