I make these as
they remind me of my mother. Soft rather than crispy, with a sweetness from the
fruit and sugar balanced with the tartness of the lemon juice. This recipe will make 6 to 8 pancakes.
INGREDIENTS
300 ml Plain
flour
Pinch of salt
6 Eggs
300 ml Milk
Butter for
frying
Handful of
dried fruit
Brown sugar for
sprinkling
1/2 Lemon
METHOD
In a large
bowl, combine the flour and salt. Whisk the eggs and gently mix them into the
flour until you have a smooth paste. Gradually add the milk, while continuing
to stir with a whisk until the batter is creamy. Transfer the batter to a jug.
Over a medium
flame, melt a little butter into a non-stick frying pan. When melted, add
enough batter into the centre of the pan to coat 3/4 of the pan - gently tilt
and turn the pan so that the pancake spreads out. While the batter is still
uncooked, sprinkle some dried fruit into the batter.
After a minute,
flip the pancake to cook the other side. If you aren't able to toss the
pancakes, you can use a flat spatula. The pancakes should be stiff enough to
not break apart. After 30 secs, flip the pancake again and sprinkle with sugar.
While still in the pan, roll the pancake and remove to a plate. Sprinkle with a
little more sugar and a squeeze of lemon juice.
Serve hot.
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