BRULEED PANCAKES WITH RUBY GRAPEFRUIT
SERVES 4 Tip: pair this with a ‘sommelier’s breakfast’ – a shot of espresso ‘corrected’ with a shot of Campari.
125g self-raising flour 1 egg 11/ 2 cups (375ml) milk 60g unsalted butter, almost melted 2 ruby grapefruits, peeled, thinly sliced (you should have about 10 slices), plus finely grated zest of 1 extra ruby grapefruit, plus chilled juice of 2 extra ruby grapefruits to serve 400g caster sugar Cooking oil spray, to grease
Whisk flour, egg, milk and 1/ 2 tsp salt flakes in a bowl until combined, then stir through butter and stand for 20 minutes.
Meanwhile, to cook the grapefruit, sprinkle each slice on 1 side with 2 tsp sugar. Grease a large non-stick frypan and place over high heat. In batches, cook grapefruit, sugar-side down, for 1-2 minutes or until caramelised. Carefully transfer to a tray (clean and regrease pan as needed).
To cook pancakes, grease the frypan used to cook grapefruit, place over medium-high heat and add tablespoon-sized portions of batter 5cm apart. Sprinkle each pancake with 2 tsp sugar and cook for 1-2 minutes or until bubbles appear. Flip pancakes and cook for 1-2 minutes or until caramelised. Transfer cooked pancakes to a plate and cover to keep warm. Repeat with remaining batter (clean and regrease pan as needed). Combine the grapefruit zest and remaining approximately 1/ 3 cup (75g) sugar and in a small serving bowl. Transfer pancakes to serving plates, drizzle with some resting liquid from cooked grapefruit and scatter with some grapefruit sugar. Top with caramelised grapefruit. Serve with shots of chilled grapefruit juice and remaining grapefruit sugar.