sharing recipes from one generation to the next
This pancake recipe goes back to my catering days. Many recipes from that time I archived, fatigued by the volumes I made, even though I rarely ate them. I think it’s time I reclaimed those recipes, as many, like this pancake mix are interesting variations on standard fare that we deserve to enjoy.
These pancakes are light and luscious. They are the perfect served with caramelized apples, yoghurt, maple syrup and toasted almonds.
the pancakes: makes 15
300g fresh ricotta
1/2 cup whole meal flour
1/2 cup plain flour
2/3 teaspoon bicarbonate
1/3 teaspoon cream of tartar
1 green cooking apple, peeled
2 teaspoons lemon juice
1 teaspoon ground cinnamon
3/4 cup milk
In a small bowl, roughly mash the ricotta. Grate the apple and toss through the lemon juice to prevent discolourisation. Sift the flours, cinnamon and raising agents into a mixing bowl. Return the bran to the mix. Add the ricotta, apple, eggs and 2/3 of the milk. Stir to a stiff batter, then stir in the remainder of the milk. Set aside for the gluten to stretch while you prepare the caramelized apples.
Melt a little butter in a hot pan and cook the pancakes over a medium low heat until puffed, golden and firm to the touch.
caramelized apples: for four
3 red skinned eating apples such as Pink Ladies
Juice of 1/2 lemon
2 tablespoons brown sugar
Leave the skins intact. Cut a thin slice from the top and bottom of the apples then remove the cores with an apple corer. Slice the apples into thin slices then sprinkle them with the lemon juice to prevent discolourisation.
In a wide pan, melt the butter, add the brown sugar stir to combine then add the apples. Cover tightly and cook for over a low heat for about 5 minutes.
Remove the lid, increase the heat and cook until the apples begin to colour. Keep Tossing the apples in the caramel as those in contact with the pan will colour more quickly. Serve when well coloured.
Serve a stack of small pancakes or one large pancake topped with caramelized apples, vanilla yoghurt, maple syrup and toasted almonds.