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Sweet Pancakes

225ml ( pt.) Milk
90g (3 oz.)Melted Butter or 6 Tbs sunflower or olive Oil ( I use oil for savoury and butter for sweet pancakes)
2 Eggs
110g (4 oz) Plain Flour
Pinch of salt or 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.
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 onto the pan, just enough to cover the base.
Brown one side, then turn or toss.
The pancakes will keep and can be re-heated.

With a scattering of caster sugar and a squeeze of fresh lemon.
Cook some cubes of eating apple in butter
Sprinkle with sugar and lemon juice.
Fill pancake with the mixture, roll and re-heat.
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.
Make a chocolate sauce by melting 110g (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