Sift the flour and cinnamon into a mixing bowl and make a well in the centre. Drop in egg, add oil and a little of the milk.
Using a wooden spoon beat well, slowly incorporating the flour as you do so until you have a smooth thick batter.
Gradually beat in the remaining milk. Allow to stand for 20 minutes before using.
Heat a little oil in a20cm (8in) heavy-based frying pan. Pour off any excess. Spoon about 3 tablespoon of batter into the pan and tilt to coat the pan base. Cook about 1 minute until underside is golden.
Flip pancake over and cook other side. Slide out of the pan and keep warm. Repeat with the remaining batter, stacking the pancakes on top of each other. Then cover with foil to prevent them drying out.
Next make the sauce
Melt butter in a frying pan and stir in the orange rind and sugar. Add the orange juice and cook stirring until sugar has dissolved.
Add the orange liquor and allow to boil gently until liquid has reduced slightly.
To Complete Fold pancake into triangles and dip in the juice to coat and push to one side of the pan.
When all the pancakes are in the pan Heat the brandy in a metal ladle or small pan. Set alight and pour over the pancakes. Serve pancakes when the flames have died down.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.