Friday - - Recipe Cards -

Prep time 10 mins Cooking time 15 mins Serves 4 125g flour 1 tsp bak­ing pow­der A small pinch of salt 80g caster sugar 1/2 tsp mixed spice pow­der 3/4 cup buttermilk 1 egg, sep­a­rated 40g but­ter, melted 1/2 cup fresh or frozen blue­ber­ries, de­frosted, plus ex­tra to gar­nish But­ter, for cooking Mascarpone, for spread­ing 4 tbsp cup golden syrup, for driz­zling CARAMELISED HAZEL­NUTS 75g sugar 1/4 cup wa­ter 25g hazel­nuts, shelled and toasted 1 To make the pancakes, sift the flour and bak­ing pow­der into a bowl, stir in the salt, sugar and mixed spice. 2 Make a well in the cen­tre and add the buttermilk, egg yolk and melted but­ter. Mix well then stir in the blue­ber­ries. 3 Beat the egg white un­til soft peaks form and fold it through the mix­ture. 4 Heat a lit­tle but­ter in a non-stick fry­ing pan. Pour a ladle­ful of the mix­ture into the pan, cook un­til golden; re­move and keep warm. Re­peat with the re­main­ing mix­ture. 5 To caramelise the hazel­nuts, heat the sugar and wa­ter in a pan. Stir un­til the sugar melts, bring to the boil and sim­mer for 5 min­utes un­til the syrup is golden. Toss in the hazel­nuts, coat them well with syrup, then place them on a lined bak­ing tray. 6 To as­sem­ble, spread each pan­cake with mascarpone, sprin­kle over the hazel­nuts and ex­tra berries, and driz­zle with golden syrup. Serve im­me­di­ately.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.