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Sift the flour and a pinch of salt into a mixing bowl and make a well in the middle.
In a separate bowl or large jug, mix together the eggs, milk and Cloudy Lemon Cider.
Pour the wet mixture into the centre of the flour well and start mixing using a hand mixer or a whisk. Keep mixing until the batter is smooth and lump-free. It should have the consistency of single cream.
Set aside for 30 minutes.
In a small pan, add 50ml of Thatchers Blood Orange Cider and the caster sugar. Bring to the boil, then turn it down to simmer for three minutes. Set aside until your pancakes are ready.
Heat up the frying pan until nice and hot. Add in oil or butter.
Pour a small amount of batter onto the hot pan and swirl around until the pan is fully coated.
Fry on one side for approximately one minute until lightly browned. Flip it over with a spatula and fry for another minute.
Transfer the pancake to a plate and cover it with a clean tea towel while you fry the other pancakes.
Serve by drizzling over the blood orange syrup you made earlier.