Instructions: Prepare pancakes:
Sift dry ingredients into a bowl, add eggs, milk and oil and whisk to form a smooth batter, free of lumps. Batter should roughly have the consistency of cream. Allow to stand for 20 minutes.

Heat a suitable pan and grease well. Pour 2-3 Tblspoons into pan, swirling batter evenly around pan. Cook over medium heat until light golden brown. Toss or turn pancake and cook on other side.

Repeat with remaining batter. Stack and store until required.

Prepare filling:
Melt butter in frying pan, add sugar, stir until sugar is golden brown, add orange and lemon juice, stir until sugar has dissolved.

Add spirits and set aflame. When flames die, simmer sauce gently 2 minutes, remove pan from heat.

Drain mango slices and cut into small cubes.

Divide mango pieces between pancakes, fold in half, then into quarters. Place into sauce, return pan to heat, simmer 2 minutes or until pancakes are heated through, spooning sauce over pancakes. Lift pancakes out gently with and egg slice and serve.

Note:
Pancakes can be made in advance and kept in refrigerator covered.

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