tbsp milk
¼ tsp ground nutmeg
175 g / 6 oz raisins
Icing sugar, to dust
1. Preheat the oven to 180°C, Fan 165°C, 350°F, Gas 4. Lightly grease six 10 cm / 4 inch deep tartlet or muffin tins.
2. Finely grate the rind from the lime. Cut in half and squeeze out the juice.
3. Break the eggs into a bowl, lightly beat and stir in the cream cheese, milk, nutmeg, lime rind and juice. Thoroughly mix until smooth then stir in the raisins.
4. Fold and shape each pancake to fit into each tartlet or muffin tin. The pancakes will sit above the level of the tins.
5. Spoon some of the filling into each pancake case and level the surface.
6. Put into the hot oven and bake for 25–35 minutes until the filling is firm to the touch. Cover with foil if the top becomes too brown.
7. Leave to cool and dust with icing sugar before serving.
Pancakes with Strawberries and Cream
Strawberries and cream, with a little maple syrup and a hint of mint – divine.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
250 g / 9 oz small strawberries
125 ml / ¼ pint / generous ⅔ cup double (heavy) cream
2 tbsp maple syrup
4 mint leaves
1. Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Quarter the strawberries (if using frozen, drain off any excess liquid). Pour the cream into a bowl and lightly whisk.
3. Spread a little cream over each pancake. Scatter over the strawberry pieces and drizzle over some maple syrup. Put a mint leaf in the middle of each pancake.
4. Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.
5. Cover with foil and put into the hot oven. Cook for 15 minutes, remove the foil and cook for a further 5 minutes until cooked through.
Pancakes with Roasted Plums
There are a few steps to this recipe, with the plums being roasted beforehand. The filling will keep in the fridge for two days. In place of the plums, try roasted peaches or nectarine slices.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
1 lime
10 ripe plums
1 tbsp melted butter
2 tbsp soft brown sugar
175 g / 6 oz soured cream
4 tbsp salted peanuts
1. To roast the plums, preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Finely grate the rind from half the lime, cut in half and squeeze out the juice. Cut around the plum stones (pits), twist and remove the stones (pits) with a sharp knife. Cut each piece in half again.
3. Put the plum quarters into a small ovenproof dish, pour over the melted butter, lime rind and juice and sprinkle over the sugar.
4. Put into the hot oven and cook for 15–20 minutes, turning once until cooked and beginning to brown. Chill until cold.
5. To complete the dish, preheat the oven (as above). Spoon some of the cold plums onto each pancake. Add a blob of soured cream. Spoon over any syrup from the plums and scatter over the peanuts.
6. Fold the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.
7. Put into the hot oven and cook for 15 minutes until piping hot and cooked through.
Meringue-topped Apricot Pancakes
Filled pancakes smothered in a soft meringue.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
8 apricots
4 tbsp apricot conserve
4 tbsp natural yogurt
2 medium egg whites
3 tbsp icing sugar
Icing sugar, to dredge
1. Preheat the oven to 190°C, Fan 175°C, 375°F, Gas 5.
2. Cut the apricots in half, remove the stones (pits) and thinly slice.
3. Spoon the conserve into a bowl, pour in the yogurt and mix thoroughly.
4. Spread the yogurt mixture over the pancakes and scatter over the sliced apricots.
5. Roll the pancakes over the filling and arrange next to each other in an ovenproof dish.
6. In a grease-free bowl, whisk the egg whites until very stiff and fold in the icing sugar. Spoon and swirl the meringue over the pancakes.
7. Put into the hot oven and cook for 20–25 minutes until golden and set. Dredge with icing sugar.
Pancakes
¼ tsp ground nutmeg
175 g / 6 oz raisins
Icing sugar, to dust
1. Preheat the oven to 180°C, Fan 165°C, 350°F, Gas 4. Lightly grease six 10 cm / 4 inch deep tartlet or muffin tins.
2. Finely grate the rind from the lime. Cut in half and squeeze out the juice.
3. Break the eggs into a bowl, lightly beat and stir in the cream cheese, milk, nutmeg, lime rind and juice. Thoroughly mix until smooth then stir in the raisins.
4. Fold and shape each pancake to fit into each tartlet or muffin tin. The pancakes will sit above the level of the tins.
5. Spoon some of the filling into each pancake case and level the surface.
6. Put into the hot oven and bake for 25–35 minutes until the filling is firm to the touch. Cover with foil if the top becomes too brown.
7. Leave to cool and dust with icing sugar before serving.
Pancakes with Strawberries and Cream
Strawberries and cream, with a little maple syrup and a hint of mint – divine.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
250 g / 9 oz small strawberries
125 ml / ¼ pint / generous ⅔ cup double (heavy) cream
2 tbsp maple syrup
4 mint leaves
1. Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Quarter the strawberries (if using frozen, drain off any excess liquid). Pour the cream into a bowl and lightly whisk.
3. Spread a little cream over each pancake. Scatter over the strawberry pieces and drizzle over some maple syrup. Put a mint leaf in the middle of each pancake.
4. Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.
5. Cover with foil and put into the hot oven. Cook for 15 minutes, remove the foil and cook for a further 5 minutes until cooked through.
Pancakes with Roasted Plums
There are a few steps to this recipe, with the plums being roasted beforehand. The filling will keep in the fridge for two days. In place of the plums, try roasted peaches or nectarine slices.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
1 lime
10 ripe plums
1 tbsp melted butter
2 tbsp soft brown sugar
175 g / 6 oz soured cream
4 tbsp salted peanuts
1. To roast the plums, preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Finely grate the rind from half the lime, cut in half and squeeze out the juice. Cut around the plum stones (pits), twist and remove the stones (pits) with a sharp knife. Cut each piece in half again.
3. Put the plum quarters into a small ovenproof dish, pour over the melted butter, lime rind and juice and sprinkle over the sugar.
4. Put into the hot oven and cook for 15–20 minutes, turning once until cooked and beginning to brown. Chill until cold.
5. To complete the dish, preheat the oven (as above). Spoon some of the cold plums onto each pancake. Add a blob of soured cream. Spoon over any syrup from the plums and scatter over the peanuts.
6. Fold the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.
7. Put into the hot oven and cook for 15 minutes until piping hot and cooked through.
Meringue-topped Apricot Pancakes
Filled pancakes smothered in a soft meringue.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
8 apricots
4 tbsp apricot conserve
4 tbsp natural yogurt
2 medium egg whites
3 tbsp icing sugar
Icing sugar, to dredge
1. Preheat the oven to 190°C, Fan 175°C, 375°F, Gas 5.
2. Cut the apricots in half, remove the stones (pits) and thinly slice.
3. Spoon the conserve into a bowl, pour in the yogurt and mix thoroughly.
4. Spread the yogurt mixture over the pancakes and scatter over the sliced apricots.
5. Roll the pancakes over the filling and arrange next to each other in an ovenproof dish.
6. In a grease-free bowl, whisk the egg whites until very stiff and fold in the icing sugar. Spoon and swirl the meringue over the pancakes.
7. Put into the hot oven and cook for 20–25 minutes until golden and set. Dredge with icing sugar.
Pancakes
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