Make a well in the seasoned flour. Add beaten egg and half of milk mixture.
Using a balloon whisk beat to a smooth batter, adding the spoonful of oil and the remaining liquid as necessary - the batter needs to be smooth and a pouring consistency. You may not need all the milk mix, but the mixture thickens as it rests so you may then need it after all. Allow to rest before using for 20 minutes - if possible!
Using a small ladle or jug, pour some batter into a very hot, lightly oiled pancake pan (or small frying pan) and swirl quickly to fill pan evenly with a thin layer of mixture.
Leave for a moment or two, then when it is golden on the underside, flip lightly with a spatula and continue cooking for a moment on the other side.
Meanwhile wash and dry oranges in cold running water to remove any preservatives and grate the zest (the orange outer layer - none off the bitter white pith) then half the oranges to squeeze out the juice.
Place each cooked pancake on a plate and fold in 4. When all the pancakes are cooked, arrange the folded rounds back in the pan. Reduce the heat to medium and sprinkle over sugar and pour over juice and zest with a pinch of cinnamon. Swirl in pan to reheat pancakes and dissolve sugar in juice. Eat immediately.
