Raspberry and rosewater pancakes
There is a collision of pancakes and romance this week with Valentine’s Day and Pancake Tuesday falling so close together. You can combine them both this weekend and make this recipe for your Valentine, smothering their pancakes in raspberry and rose comp
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
2
MINUTES
Ingredients
150g plain flour
pinch fine sea salt
3 eggs, lightly whisked
400mls milk
1 tbs butter, melted
200g frozen raspberries
1 tbsp golden caster sugar
1 tbsp rose water - optional
1 tbsp honey
100g natural Greek yogurt, to serve
icing sugar, for sprinkling
Method
Stir the salt into the flour and make a well in the center and set aside.
Whisk the eggs and milk together and set aside.
Melt the butter in a large flat pan.
Pour the melted butter into the egg mixture and remove the pan from the heat while you whisk the batter.
Add the liquid to the well in the centre of your flour and bring the flour into the liquid.
Lightly whisk until you have a smooth batter.
If you are making the pancakes straight away, reheat the pan with the butter.
When the pan is hot, pour a ladleful of batter onto your pan and swirl it around until the pan is completely coated.
Pour any excess batter back into the bowl or jug.
When there are little bubbles forming on the surface of the pancake, it is time to flip it over.
Cook on the other side until golden then slide it onto a warm plate.
Store the made pancakes in an oven on a low heat, with another plate on top to keep the moisture in and stop the pancakes drying out as you make more.
You can make your raspberry compote before or after your stack of pancakes. To make it, add the frozen raspberries into a saucepan with the golden caster sugar. Allow to simmer at a very low heat for 10 minutes with the lid off the saucepan.
Add the rosewater and honey and remove from the heat.
Serve a heart of berry compote on your pancake with some Greek yogurt on the side and a light dusting of icing sugar if you wish.
