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1. Place the flour and salt in a large mixing bowl, make a well in the centre. Beat the egg and stir into the flour. Gradually add the liquid until all the flour is combined. Add any remaining liquid.
2. Beat well until the batter has the consistency of single cream. Place in the fridge to allow the flour particles to thicken mixture. Beat well before using.
3. Heat a small amount of cooking oil in a small frying pan. When the oil is hot add about 5 tbsp of the batter mixture into the pan.
4. Allow to cook on the first side until golden and bubbles appear on the top surface. Turn over and cook until golden.
5. Turn onto greaseproof paper, layering greaseproof paper between each pancake and cover with a clean tea towel keep warm until required.
6. Ideas for serving:
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Sprinkle with Fruisana and lemon juice, roll up and serve. Or try sprinkling Fruisana & cinnamon.
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Peel and chop 2 cooking apples and in a small saucepan gently cook until soft. Then stir in 4 tbsp of Fruisana and a pinch of nutmeg. Place in the centre of each pancake, roll up and serve, or make a small stack, American-style.
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Cut 375g plums remove the stones, chop and cook in a saucepan with 75g Fruisana, beat to a purée. Stir in 1 tsp cinnamon. Whip 150ml (¼ pint) double cream until stiff, stir 1 tsp cinnamon. Place the plums and cream in the centre of each pancake and roll up. |
115g plain flour, sieved
pinch of salt
1 medium egg
300ml (½ pint) milk or milk and water mixed in equal quantities
To serve: Fruisana Fruit Sugar (Other options: Lemon Juice, Cinnamon, Apples & Nutmeg, Plums & Cream)
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