delicious - - MEAT MARKET -

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.

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