Step by step recipe:

1. 5 min.
   Squeeze the juice of 4 oranges. This should give you about 300ml.
2. 2 min.
   Add to oranges juice 3 tablespoons Grand Marnier and 50 g caster sugar, mix well, cover and set aside.
   
   You can add the juice of ½ lemon if you wish to sharpen up the orange flavour.
3. 5 min.
   Put into a food-mixer bowl: 100 g butter, 90 g caster sugar, 10 g Vanilla sugar and 2 tablespoons Grand Marnier.
4. 3 min.
   Start mixing on slow speed...
5. 1 min.
   ...until evenly mixed: the orange butter or "Suzette butter".
6. 15 min.
   Fill each pancake with 2 knobs of butter and fold over into a triangle.
   
   This short video shows you how.
7. 2 min.
   Prepare all the pancakes like this.
   
   You can do this stage beforehand, even the day before, and keep the pancakes in the fridge, wrapped in stretch plastic film.
   
   It will remain some Suzette butter, it's fine.
8. 1 min.
   Shortly before serving, melt the remainng Suzette butter in a large frying pan.
9. 3 min.
   Add the pancakes to the frying pan and cook them to caramelize slightly (do this in batches if necessary) on both sides.
10. 1 min.
    Pour the orange juice into the pan.
11. 5 min.
    Leave for a few minutes to reduce and thicken.
12. 5 min.
    Transfer the pancakes onto the serving plates, pour the orange syrup over and serve immediately.