Christ­mas pan­cakes

Landscape (UK) - - Food For The Fes­tive Day -

In a fry­ing pan, melt the but­ter un­til liq­uid, then trans­fer to a jug, re­serv­ing the pan. Sift the flour, bak­ing pow­der, bi­car­bon­ate of soda, cin­na­mon and gin­ger into a large bowl. Add the nut­meg, cloves and 30g su­gar. Add the egg to the jug with the but­ter in it and beat to­gether. Beat in 150ml dou­ble cream, the milk and Cle­men­tine juice. Beat the wet mix­ture into the dry, un­til com­bined, then leave to stand for 15 mins. In the mean­time, place the re­main­ing su­gar in a saucepan and cover with 60ml of cold wa­ter. Bring to the boil slowly, then sim­mer, stir­ring, for 4-5 mins un­til it starts to turn golden in colour. Stir in 150ml cream and sim­mer on a low heat for 1 min, whisk­ing con­stantly. In a sep­a­rate bowl, whip the re­main­ing cream un­til thick. Heat the fry­ing pan used to melt the but­ter and add the oil. When very hot, drop heaped ta­ble­spoons of the bat­ter into the pan to make as many pan­cakes as pos­si­ble. This may have to be done in batches, de­pend­ing on the size of the pan. Turn the heat to medium and cook for 2 mins. Then flip them all over and flat­ten with the back of a fish slice. Cook for an­other 2 mins. Serve the pan­cakes with the whipped cream and caramel, dusted with the ex­tra cin­na­mon.

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