English pan­cakes with lemon curd

Friday - - GOOD FOOD -

Serves 4 Prep time: 15 mins Cook­ing time: 20 mins 125g plain flour 1 tbsp su­gar Pinch of salt 350ml milk 4 large eggs 3 tbsp but­ter, melted, plus ex­tra for greas­ing Rasp­ber­ries, lemon curd and berry coulis, to serve

1To pre­pare the bat­ter, in a bowl, mix to­gether the flour, su­gar, salt, milk, eggs and but­ter un­til smooth. Set aside at room tem­per­a­ture for at least 15 min­utes.

2Heat a non-stick fry­ing pan over medium heat. Brush with but­ter. Pour in a small la­dle of the bat­ter and swirl to com­pletely cover the bot­tom of the pan. Cook un­til golden brown, 2-3 min­utes.

3Loosen the edge of the pancake with a spat­ula, then with your fin­ger­tips, quickly flip over. Cook for 1 minute. Slide the pancake out of the pan and re­peat with the re­main­ing bat­ter.

4Serve pan­cakes hot with rasp­ber­ries, lemon curd and berry coulis.

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