Upside-Down Blood Orange and Turmeric Cake by Byron Smith and Tess Robinson
"Cutting into a blood orange is like opening a present. The outside is unassuming, but the inside is...
1 cup plain sifted flour
Pinch of salt
2 cups milk
1/4 cup butter
Sift the flour and salt into a large mixing bowl. Break the eggs into the centre of the flour and whisk all together.
Gradually add small quantities of the milk, still whisking, until the batter has a creamy consistency. Let mix stand for 30 minutes before cooking.
Melt butter in a non-stick frying pan. Spoon 2 tbsp of the melted butter into the batter and whisk it in. Pour leftover butter in a dish and leave to the side to grease pan for frying.
When ready to fry, ensure pan is really hot and add 2 tbsp of batter, instantly moving it along from side to side until base is evenly coated with batter.
When tinged gold, flip pancake; remove and set in oven to keep warm. Repeat and stack until complete. Roll pancakes for serving.
(Hint: Greaseproof paper between pancakes prevents them sticking together.)
Serve with favourite toppings: Traditional - lemon and sugar; sweet - chocolate and strawberries; savoury - garlic mushrooms and goat's cheese.