Pancakes With Roasted Oranges And Salted Caramel 

Preheat the oven to 180°C.

Sieve the self-raising flour, Robertsons Ginger and Robertsons Cinnamon together. Whisk the Robertsons vanilla essence, milk and egg together in a jug. Mix the wet ingredients with the dry ingredients until smooth. Set aside.

Place the orange slices on a large roasting pan. Sprinkle with caster sugar and roast in the oven for 20 minutes or until lightly caramelized.

Place the brown sugar, Robertsons Ginger, cream, butter and salt in a saucepan over medium heat. Stir until all the sugar is dissolved. Bring to the boil, simmer for 5 minutes.

Heat a drop of olive oil in a non-stick frying pan. Fry 60ml pancake batter for 2 minutes or until bubbles appear. Flip the pancake over and fry for another minute. Repeat with the remaining batter.

Serve the pancakes with roasted oranges and caramel sauce.