Sweet wal­nut pan­cake with cin­na­mon cream and cherry jam

Better Homes and Gardens (Australia) - - Fastfood -

Prepa­ra­tion time: 10 mins Cook­ing time: 20 mins Serves 4

1½ cups milk 4 free-range eggs, sep­a­rated 1 tsp vanilla ex­tract 100g but­ter, melted 1¼ cups plain flour ½ cup ic­ing sugar mix­ture ½ cup wal­nuts, toasted, chopped, plus ex­tra, to gar­nish 200ml pure cream 1 tsp ground cin­na­mon ¼ cup cherry jam Baby mint leaves, to gar­nish Honey, to gar­nish

1 Whisk milk, egg yolks, vanilla and ½ of the but­ter in a large bowl un­til smooth. Sift to­gether flour and ½ of the ic­ing sugar. Fold into milk mix­ture. Whip egg whites to soft peaks then gen­tly fold into milk mix­ture. Mix in nuts. 2 Heat re­main­ing but­ter in a non-stick 22cm fry­ing pan over a low heat (or if cook­ing on bar­be­cue, use a non-stick bar­be­cue mat and 22cm-dia. cake ring). Pour in bat­ter and cook for 8–10 min­utes. Flip then cook for a fur­ther 4 min­utes or un­til just set. 3 Mean­while, whip cream, re­main­ing ic­ing sugar and cin­na­mon in a bowl un­til soft peaks form. Di­vide be­tween serv­ing bowls along with jam. Tear pan­cake into pieces and layer on top. Gar­nish with ex­tra wal­nuts, mint leaves and honey.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.