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Preparation

1. Whisk the eggs, milk, orange juice and vanilla together in a jug.
2. Tip the flour into a bowl with the orange zest and make a well in the centre.
3. Pour in the wet mixture and whisk to a smooth, pourable batter, then rest it for 10 minutes.
4. Heat a lightly buttered non-stick pan over medium heat.
5. Ladle in the batter and cook until bubbles break across the surface, about two minutes.
6. Flip and cook for a further minute until puffed and golden.
7. Stack the pancakes on warmed plates and finish with a generous drizzle of maple syrup.