For the pancakes:
For the sauce:
Start by turning the oven on to a low heat. Break the eggs into a measuring jug, and whisk them lightly. Sieve the flour into a large bowl, and make a well in the middle. Pour in the eggs, and beat them roughly together with the flour. Carefully pour in the milk, a little at a time, whisking the mixture together until it’s the consistency of pouring cream.
Heat a frying pan over a medium heat, and add the butter, shaking the pan until the fat covers it evenly. Add a small quantity of batter, and rotate the pan to spread it out evenly. Fry for half a minute, then use a fish slice to flip it onto the other side. Fry until cooked through, then slide it onto a heatproof plate, cover with a square of greaseproof paper and put in the oven to keep warm while you make the next one. When you’ve made all the pancakes, move onto the sauce.
Put the sugar and a third of the water into a pan over a medium heat. Stir until the sugar melts, then continue to boil until the sugar takes on a golden tinge and thickens to syrup. Carefully add the remaining ingredients, and allow to boil for a minute. Remove from the heat, and pass through a fine sieve before serving with the pancakes.
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