MiNDFOOD

Mini American Pancakes

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Serves 4

1 cup wheat/wholemeal flour 2 tsp baking soda

2 tbsp sugar

1 cup milk

2 tbsp melted butter

1 egg

Butter for frying

Icing sugar to powder on top

COMPOTE

500g apples ¾ cup sugar 1 vanilla pod 1 tsp cinnamon

TOPPING

Cardamom Powdered sugar

Mix the dry ingredient­s in a bowl. Whisk the milk, then the butter and last the egg into the mixture. Beat until smooth.

Heat a frying pan with some butter. Fry the pancakes until there are little bubbles on the surface. Turn and fry the other side. Chop the apples in medium-sized pieces. Put the apples together with ¾ cup water, sugar, cinnamon and the vanilla pod and seeds and boil for a few minutes The apples should not be too soft.

Crush the cardamom pods. Serve the pancakes with hot apple compote and sprinkle crushed cardamom and sugar on top.

“I DON’T HAVE TO TELL YOU I LOVE YOU. I FED YOU PANCAKES.”

KATHLEEN FLINN

Blinis Serves 4

1¼ cups milk

50g pack yeast

1 cup buckwheat flour

½ cup wheat/wholemeal flour

2 eggs

50g butter

TOPPING

1 red onion

1 lemon

150g roe

1 cup smetana/crème

fraîche

Heat the milk to 37°C. Place the yeast in a bowl, pour the milk over and stir until the yeast has dissolved. Add both types of flour and whisk until smooth.

Divide the eggs into yolks and white and whisk the yolk and a pinch of salt into the flour mixture. Let the batter rest under a baking cloth for 40 minutes.

Melt the butter and let it cool. Beat the egg whites to a stiff foam. Mix the butter and egg whites into the batter. Fry the blini in a pan on medium heat. Turn over and fry the other side too.

Chop the red onion and cut the lemon into slices. Serve directly with the roe, smetana, chopped onion and some squeezed lemon.

Clafoutis

Serves 4

¾ cup flour

1 cup milk

½ cup sugar

½ tbsp vanilla extract 4 eggs

2 tbsp melted butter Pinch of salt 400g halved plums

TOPPING

1 cup crème fraîche Cinnamon

Whisk the flour with the milk into a smooth batter. Add sugar, vanilla extract, salt and eggs. Add the butter last.

Cover the bottom of a cast iron pan with the plums. Pour over the batter and bake at 175°C for 35-40 minutes.

Serve with crème fraîche and dust with cinnamon.

SMART TIP

Blueberrie­s, cherries and pears are also often used for clafoutis.

Swedish Pancakes

Serves 4

1¼ cup wheat/wholemeal flour ½ tsp salt

2 cups milk

3 eggs

3 tbsp of butter

TOPPING

250g raspberrie­s or strawberri­es 2 tbsp sugar

Whipping cream

Mix flour and salt in a bowl. Add half of the milk and whisk to a smooth batter.

Add the rest of the milk, ¼ cup cold water and the eggs. Let set for about 30 minutes.

Melt half of the butter in a frying pan and whisk into the batter. Use the rest of the butter to fry thin pancakes.

Heat raspberrie­s or strawberri­es with 1 tbsp water and sugar and boil for a few minutes while stirring. Remove from stove and cool.

Whip the cream until soft peaks forms.

Serve the pancakes with jam and whipped cream.

Korean Pancakes

Serves 4

1 cup rice flour

1 egg

½ tsp salt

1 tsp turmeric

1¾ cup organic coconut milk A little sunflower or rapeseed oil,

to fry

SAUCE

Sesame seeds

Juice from 1 lime

1½ tsp sesame oil

1 tbsp rye sugar

1 tbsp rice wine vinegar 1 tbsp Japanese soy sauce 2 tsp grated fresh ginger ½ red chilli, finely chopped 1 garlic clove, grated

½ tsp salt

FILLING

4 spring onions 75g salad mix 100g edamame beans 50g mung bean sprout 75g salad mix

TOPPING

Kimchi Chilli flakes

Start with the batter. Mix rice flour, egg, salt and turmeric in a large bowl. Add coconut milk slowly while whisking to avoid lumps. The mixture should be relatively thin, like cream. Add more water or coconut milk if the batter becomes too thick. (It swells when it rests, so you may need to thin it out before you begin to bake the pancakes).

Let batter rest for 15 minutes. To make the sauce, put sesame seeds in the pan and heat until golden. Whisk all the ingredient­s together. Let set for at least 10 minutes.

Prepare the vegetables. Slice the spring onions. Mix herbs with the salad, edamame beans and mung bean sprout.

When you are ready to serve the pancakes, heat a frying pan. Don’t let it be too hot. Add some oil and pour one sixth of the batter in the middle of the pan.

Swirl so that the batter covers the entire bottom of the pan. Turn the pancake when golden and crisp.

Serve with filling, sauce and kimchi. If you want more heat, add some chilli flakes on top.

Roti

Serves 4

1 cup rice flour

1 egg

1 tbsp butter, melted ¼ cup water, ice cold ½ tsp salt

½ cup oil, to fry

TOPPING

Bananas Condensed milk (or chocolate

condensed milk) Coconut, grated

Make a pile of flour on a clean baking table. Make a hole in the flour and put in egg, melted butter, water and salt.

Use your hands to knead to a soft dough. Divide the dough into four parts. Roll the surface lightly in oil. Leave to rest for 2 hours.

Heat a pan to medium heat. Pour oil into the pan. Grease your fingers in oil and pick up one of the dough parts. Shape the dough into circles, while wiping your fingers with oil again occasional­ly. The dough will be so thin that it almost breaks. When the pancake ends up in the pan it becomes stiffer.

Put the pancake in the pan and let it fry until golden on one side and then turn.

Divide the bananas in half and fry them quickly in some oil.

Serve with condensed milk or chocolate condensed milk. Grate some coconut on top.

SMART TIP

Pancakes are good for breakfast but also great as anytime snacks.

Mexican Corn Fritters

Serves 4

1½ cup cornflour

½ tsp baking soda

½ onion

½ green pepper

2 tbsp coriander

1 cup soy yogurt

2 tbsp olive oil, plus extra to fry ½ cup corn

Lemon or lime for topping

AVOCADO AND CHIMICHURI

2 avocados

1 tbsp red wine vinegar 1 tsp salt

1 tbsp olive oil

1 tsp honey

Pinch black pepper 2 garlic cloves

2 tbsp parsley

SALAD

250g beans, mixed 200g mixed tomatoes

2 tbsp olive oil

1 tbsp balsamic vinegar, white 1 tsp salt

Pinch black pepper 200g mixed tomatoes

2 tbsp coriander

Mix cornflour, 1 tsp salt and baking soda in bowl. Peel and mince the yellow onion, peppers and coriander.

Stir the yogurt, ½ cup water, olive oil, corn, yellow onion, peppers and coriander into the corn flour mix. Heat some oil in a frying pan and fry until golden brown on both sides.

Avocado and Chimichuri: Peel avocado and mix it until smooth with other ingredient­s. Chop garlic and parsley and mash it all together with a fork.

Salad: Rinse beans and tomatoes. Chop coriander and tomatoes. Toss beans with the tomatoes and coriander in a bowl. Add oil and vinegar and season with salt and pepper.

Serve corn fritters with avocado and Chimichuri and salad. Squeeze the lime or lemon on top.

VISIT MiNDFOOD.COM Try Fluffy Pancakes with Spiced Pretzel Butter and Maple Syrup, or Spring Onion Pancakes with Sticky Pork . mindfood.com/maple-pancake

“THERE’S HARDSHIP IN EVERYTHING EXCEPT EATING PANCAKES.”

CHARLES H. SPURGEON

 ??  ?? ROTI
Page 85
The bananas make this already tasty pancake super moreish.
ROTI Page 85 The bananas make this already tasty pancake super moreish.
 ??  ?? Small but packed with flavour, you probably won’t be able to stop at one. MINI AMERICAN PANCAKES
Small but packed with flavour, you probably won’t be able to stop at one. MINI AMERICAN PANCAKES
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Page 85 Served every way from sweet to savoury, as side dish or main meal, Korean Pancakes are a truly versatile offering.
KOREAN PANCAKES Page 85 Served every way from sweet to savoury, as side dish or main meal, Korean Pancakes are a truly versatile offering.
 ??  ?? MEXICAN CORN FRITTERS
Page 85
These hearty treats are just alive with flavour and colour.
MEXICAN CORN FRITTERS Page 85 These hearty treats are just alive with flavour and colour.
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