Pancakes with Orange and Cinnamon Sauce

Robertson's Marmalade and Paddington Bear have got together to encourage families back around the breakfast table. Try these tasty pancakes using Robertson's Golden Shred marmalade

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   Sift the flour, baking powder and salt. Make a well in the centre. Beat the eggs, add to the milk with the melted butter, and add to the dry ingredients, beating in to make a smooth batter. Leave to sit for about 30 minutes.
   
   Place the marmalade and cinnamon into a small pan and gently melt the marmalade, adding a little water if necessary.
   
   Meanwhile heat a non stick frying pan over a medium to high heat, add a little oil, and pour or ladle some of the batter in. when the top of the batter starts to bubble, and the underside is nicely browned, carefully turn the pancake and cook for a further minute or so until cooked. Keep covered in a warm oven whilst you cook the remaining pancakes.
   
   Once cooked place all the pancakes (recipe should make about ten) into a couple of stacks, drizzle over the orange and cinnamon sauce and serve.