Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 2 minutes
Ingredients (serves 6):
For the Batter:
Method: 1 - Sift the flour, sugar and salt into a bowl. Make a well in the middle, add the beaten egg and a little milk. Beat into a smooth batter with a whisk, gradually adding the rest of the milk. Allow to stand for 30 minutes.
500g plain flour
2 pinches of salt
1 litre of milk
80g melted butter
3 tbsp oil
For the Garnish :
100g chopped nuts
50g ground almonds
350g runny honey
2 - Add the melted butter and oil to the batter mixture just before making your pancakes.
3 - Grease a frying pan for your first pancake (the rest of your pancakes will not need so much oil/butter).
4 - Once the pan is hot, make your pancakes... Use one hand to hold the handle of your pan, and use the other to spoon in the batter. Tilt the pan back and forth as you do so, to ensure a thin, equal covering of batter.
5 - The pancake is ready to flip over when it no longer sticks to the bottom of the pan as you shake it. Turn and cook the other side.
6 - Once your pancakes are ready, arrange them on a plate and keep warm.
7 - Warm the honey, nuts, ground almonds, and 2 tbsp of water in the frying pan and then coat all the pancakes.
8 - Serve hot (if the pancakes have cooled a little, warm them in the oven for 5 minutes).