Tuesday, March 8, 2011

Laphroaig and orange pancakes (Recipe)

 

I saw this on Friends of Laphroaig and thought I would share since Simon is telling me TODAY is the true Pancake Day.

Happy Fat Tuesday everyone.

Laphroaig and orange pancakes

Preheat oven to gas mark 325F/170C.
To make the pancakes sift the flour and salt into a large bowl.
Then make a well in the centre break in the eggs steady the bowl on a damp tea towel and whisk with one hand (an electric whisk is best).
Then gradually pour in the milk with the other hand until you have a smooth lump free batter.
Halfway through run a spatula round the edge of the bowl to dislodge any lumps that have clogged there.
Lastly add the oil and give another whisk.
To cook the pancakes you need a heavy frying pan not more than 18cm in diameter.
Get the pan really hot and swirl a knob of butter around to coat the base and then tip out the excess melted butter on to a saucer to use when you next need it.
Pour 2 tablespoons of batter into the hot pan swirl it round evenly and as soon as it looks golden on the underneath edge flip it over and brown the other side.
Then fold it in half then in half again and place in a shallow gratin dish.
Now repeat until all the pancakes are made; you should get about 12 overlapping each other in rows in the dish.
For the sauce melt the butter stir in the sugar and simmer this for 5 minutes.
Then add the orange and lemon juice and zest and bring all this up to simmering point then add the Laphroaig and simmer for 3 more minutes.
Next pour the sauce over the pancakes it will look too much at this stage but fear not the pancakes are going to soak up and absorb the sauce.
Now place the dish in the oven for just 10 minutes.
If you want to make this in advance you can re heat it from cold in about 15 minutes but do not put the sauce over the pancakes until ready to re heat.
Makes 10 12 pancakes

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