Start by making the orange sauce, by heating on medium heat sugar, orange rind, freshly squeezed orange juice and margarine in a pot.
Stir constantly until the sugar has dissolved, about 4 minutes. Add about a ¼ cup of this heated mixture to the cornflour and mix well. Pour it back into the pot and bring to the boil.Whisk continuously,for about 2 minutes until thick and smooth.
The reason for not adding the cornflour directly to the pot is that,it will not dissolve well and will form lumps in the sauce. Adding a small amount, like a ¼ cup of the heated mixture however, forms a smooth paste and when this is added back to the pot, creates a smooth, lump free sauce.
Next, make the pancake batter, by sifting 1 cup of cake or all purpose flour and a ¼ teaspoon of baking powder into a bowl. Stir in ¼ cup of sugar. Make a well in the center and add 10ml/2 teaspoons of canola or sunflower oil and 1¼ cups of milk. You could add in ¼ teaspoon of vanilla essence if you prefer. Whisk or beat well with a blender until smooth.
You can either use cooking spray or lightly oil a heavy based pan. Using a ladle or spoon, pour out the batter into the pan.
Spread it into a circle with the back of the ladle or spoon.
Flip the pancake when you see little bubbles forming on the surface.
Cook until lightly browned on each side.
Cook for about a minute on each side.
Drizzle the warm sauce over the cooked pancakes and add a sprinkle of cinnamon sugar or serve with a scoop of ice cream.