RIBENA PAN­CAKES

Pick Me Up! Special - - Real Life -

Makes about 6 pan­cakes. Prep 15 mins. Cook 20 mins

• 125g plain flour • 1 egg • 300ml semi-skimmed milk • About 2 tbsp rape­seed oil or

veg­etable oil for cook­ing For the com­pote

• 4 tbsp Ribena • Juice of ½ lemon, plus zest of ½ for

serv­ing • 230g fresh or frozen black­cur­rants • Greek yo­ghurt to serve For the com­pote; add the Ribena and

lemon to a pan and bring to the boil, add the black­cur­rants and sim­mer un­til they’ve bro­ken down. Re­move from heat and put to one side to cool. It will con­tinue to thicken as it cools.

2. To make the pan­cakes, add the flour into a bowl along with a pinch of salt. Crack the egg in, add a lit­tle of the milk, stir to com­bine then add the re­main­ing milk. Whisk and beat un­til no lumps. Put in the fridge for 20 mins.

3. Heat a tiny amount of the oil in a small fry­ing pan. Add a ladle­ful of bat­ter mix, tip the pan so it cov­ers and cook for about a minute or un­til the edges be­gin to cook. Flip over and cook the other side un­til golden.

4. Serve with a spoon­ful of com­pote and a dol­lop of Greek yo­ghurt on the side. Gar­nish with lemon zest to serve.

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