|
Pancakes with lemon and sugar
Makes 15
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
30g/1¼oz butter150g/5¼oz plain flour3 free-range eggs500ml/17½fl oz milkvegetable oil, for fryingcaster sugar, for sprinkling2 lemons, juice only
Method
1. In a small pan, melt the butter and continue cooking until it is frothy and nut-brown in colour. Meanwhile, sieve the flour into a mixing bowl and make a well in the centre. Crack in the eggs and use a whisk to gradually stir in the flour to make a paste.2. Slowly whisk the milk into the flour and egg mixture, being careful to work out any lumps. (Alternatively, you could beat the mixture thoroughly with a wooden spoon.) When all the milk is added, the batter should be as thin as cold oil. Whisk in the nut-brown butter. This will give a nutty flavour to the batter and will help prevent sticking when the pancakes are being cooked. 3. Pass the batter through a fine sieve and leave it to rest for 30 minutes before cooking. This allows the starch in the flour to swell, giving the pancakes a light texture. 4. When ready to cook, heat a heavy bottomed frying pan and wipe the inside with vegetable oil using a piece of kitchen towel. When the pan is hot, add a small ladleful of batter. 5. Quickly rotate the pan up and around so that the mixture completely covers the base. Make sure that it is spread thinly, which will result in a nice light pancake.6. Cook until the underside is pale golden and is no longer stuck to the base of the pan. The top should be just set. Flip the pancake over with a palette knife and cook the other side.7. Place the pancake on a plate and eat immediately, sprinkled with caster sugar and lemon juice, or set the pancake aside while you cook the rest of the batter. Layer the cooked pancakes with squares of greaseproof paper to prevent sticking, then fold them into quarters and reheat them in the microwave before serving.Tip: For the Kitchen Criminals variation, citrus pancakes, make as above but use 200g/7¼oz plain flour, 2 free-range eggs and 200ml/7¼fl oz milk. Once the milk mixture has been combined with the flour stir in 200ml/7fl oz lager, then the finely grated zest of one orange and one lemon, 10g/½oz caster sugar and a pinch of salt. Cook 30g/1¼oz butter to nut-brown, then stir it into the batter and leave it to rest for ten minutes before frying. NB: Pregnant women should avoid this variation.
Previous: Pancakes served with roasted peaches and nectarines and lavender honey, Pancakes, Pancake Potatoes, Panama Pork Stew, Pan-stewed summer squash with cherry tomatoes,
Next: Pancetta, Pancetta and tarragon chicken with sugar-roasted tomato and aniseed cream sauce, Pane Pugliese, Paneer, Paneer and vegetable skewers,
|