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Pancakes

For the Batter;
1/2 pt. Milk
3 oz. Melted Butter or 6 tbs. Oil (Sunflower or Olive)
2 Eggs
4 oz. Plain Flour
Pinch of Salt and Sugar

Sift flour and salt into bowl.
Make a well in the centre.
Break in the eggs.
Beat the eggs in the well gradually incorporating the flour.
Add in the milk and the oil beating all the time.
Or
Liquidise all the ingredients together.

Let the batter stand for 30 mins. If possible.
Heat a non-stick or well seasoned pan and grease lightly.
Pour a small amount of batter - just enough to cover the base - onto the pan.
Brown one side, then turn or toss.
The pancakes will keep and can be re-heated.

Pancake Fillings;

Crepes Suzette
Warm the 4oz unsalted butter until soft but not melted.
Beat in 4oz sifted icing sugar and rind of 1 large orange.
Continue beating and gradually incorporate the juice of the orange and the 2 tbsp. of Cointreau or Grand Marnier.
Spread this mixture on each pancake and roll up,
Put into a hot oven until just melted.
Spoon over any escaped butter before serving.

Apple Pancakes
Cook some cubes of eating apple in butter.
Sprinkle with sugar and lemon juice.
Fill pancake with the mixture, roll and re-heat.

Apricot and Almond Pancakes
Drain a tin of apricots, boil the syrup to thicken a little.
Chop the fruit roughly, fill and roll the pancakes with this mixture.
Reheat, pour over the warm syrup and sprinkle with toasted almonds.

Chocolate Pancakes
Make a chocolate sauce by melting 4oz. of dark chocolate with 4 tablespoons of cream in the microwave.
Roll and re-heat the pancakes and pour over.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef