Quire of Orange Pancakes with Marmalade Sauce

• 8 oz / 230 g plain flour
• ¼ tsp salt

Sift together the flour, salt and mace, and make a well in the middle. Gradually beat in the eggs and milk, first to a smooth paste and then until you have a smooth batter. Stir in the liqueur and orange flower water. Let the batter stand for an hour before using. Use a non-stick or well-seasoned frying pan or a lightly oiled crêpe pan, and use the batter to prepare a stack of very thin