I mentioned these beauties in my hangover cure post but wanted to single them out because they are so damn good and they are fool proof. The original recipe comes from Spooning with Rosie by Rosie Lovell. You could use any fruit you like -fresh or make a compote - apple and cinnamon, pear and ginger, plum and honey...For these I used a packet of frozen raspberries -let's face it fresh raspberries cost a small fortune and that's when they are in season, blackberries are another one but I won't start on them...! I also used some raspberry coulis left over from the last Supper Club -which all in all made for a very delicious juicy affair. If you are trying to impress someone with a weekend breakfast or brunch I would definitely suggest these -you could precede them with my Baked Eggs with Chorizo & Cavolo Nero...if you really, really wanna impress.
What you need; For 2 (if you are super hungry double the recipe)
- Raspberries 2 large cups of fresh or frozen
- Eggs X 1 whisked
- Self raising flour - 130g
- 150ml of milk
- 65g caster sugar
- Some clotted cream or plain natural yoghurt
- Sieve the flour into a bowl
- Make a well and add the egg plus milk -whisk together if you get lumps use a hand blender to remove
- Add 50g caster sugar -put into a jug and set aside for an hour
- If using frozen berries pop into a pan and defrost gently over a low heat -try not to stir it too much so that you don't break up the raspberries completely
- Add the remaining 15g caster -taste and adjust if still too tart (you could also use a spoonful of honey instead of the caster to sweeten)
- When you're ready put a non stick pan on a medium heat, put in a small knob of butter or a drizzle of peanut, rapeseed or sunflower oil
- When hot pour on some of the batter (as big as you would like your pancakes -this amount should make 8-10 small ones) if using fresh fruit drop it onto the pancakes when they have had about a minute on side one -flip over when golden
- To serve -blob on some yoghurt or cream and a spoonfull of juicy raspberries.