To make the orange curd:

1. Combine the egg yolks, zest, orange juice, Tang, Grand Marnier and lemon juice in a saucepan or saucier and whisk well to combine. Set the saucepan over medium low heat and continue whisking constantly until the curd has thickened and begins to bubble, 7-8 minutes.
2. Once the curd bubbles, continue whisking for another 2 minutes, being sure to scrape the sides and bottom of the saucepan as you go. Remove from the heat and immediately whisk in the cold butter. Pass the curd through a fine mesh sieve to strain out the orange zest and any stray egg white.
3. Add the strained curd to a small bowl and cover the surface with plastic wrap to prevent a skin from forming as it cools. Store the curd in the fridge until you need it.

To make the pancakes and serve:

1. Set the oven temperature to 425 degrees and place your 6 inch mini skillets on a large baking sheet. Load the sheet of skillets into the oven (if you’re using a 10 inch skillet, just set it in the oven on its own) and allow it to preheat with the oven.
2. While the oven and skillets are heating up, make the batter. Combine the eggs, milk, vanilla, sugar, flour, salt and cinnamon into a blender canister and attach the lid. Blend the batter for 10 seconds, scrape down the inside of the canister and blend for another 10 seconds. 
3. After blending the second time, allow the batter to stand in the blender for 25 minutes. This gives the flour time to absorb the moisture. 
4. After 25 minutes, the oven and skillets should be preheated. Carefully remove them from the oven and set the baking sheet (or full size skillet) on the stovetop. If using mini skillets, add a 1/2 TB of butter to each of the three skillets and allow it to sizzle and melt completely. If you’re using a large skillet, add the entire 1 1/2 TB of butter and allow to melt. 
5. Divide the batter among the three skillets, each one should get about 2/3 cup plus a few teaspoons. I add 2/3 cup to each skillet, and then top off each one equally with the remaining batter in the blender. 
6. Load the skillets back into the oven and bake for 20 minutes. After 20 minutes, turn the oven off and allow the pancakes to rest in the oven for another 5 minutes. Remove the skillets from the oven and let them rest for 20-30 minutes to settle.
7. Fill the pancakes with orange curd as desired and garnish with powdered sugar and fresh orange slices. These pancakes don’t keep well under refrigeration, so only make what you’ll need for the moment. However, the orange curd can be made up to 3 days in advance and any leftover curd can be stored for a few weeks in the fridge.