with Dried Figs and Apricots
Sticky and chewy.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
3 dried, ready-to-eat-figs or prunes
3 dried, ready-to-eat apricots
8 glacé cherries
1 eating apple
1 tsp ground allspice
2 tbsp soft brown sugar
175 g / 6 oz cottage cheese
1. Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Finely chop the prunes, apricots and glacé cherries and put into a small bowl.
3. Peel, core and finely chop the apple and stir into the dried fruit mixture.
4. Stir in the ground allspice, brown sugar and cottage cheese and mix well.
5. Spoon some of the fruit mixture over each pancake. Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.
6. Cover with foil and put into the hot oven. Cook for 15–20 minutes, remove the foil and cook for a further 5 minutes until golden brown, hot and cooked through.
Chocolate, Ginger and Hazelnut Pancake Rolls
Delicious hot or cold. When cold cut into thin slices. Not for the fainthearted.
Serves 4–8
8 thin sweet pancakes about 10 cm / 4 inches across ( page 16 )
Filling
8 ginger biscuits (cookies)
100 g / 3½ oz 70% plain chocolate
100 g / 3½ oz chopped, toasted hazelnuts
2 tbsp rum, or orange juice
2–3 tbsp milk
Cocoa powder, to dust
1. Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Put the biscuits (cookies) into a food (freezer) bag and tap with a rolling pin until finely crushed.
3. Break the chocolate into a microwave-proof bowl and heat on a low power setting for a few seconds until melted, or on the hob over a pan of hot water, but don’t let the base of the bowl sit in the water.
4. Tip the crushed biscuits (cookies) into the bowl of melted chocolate and stir in the chopped hazelnuts and the rum or orange juice. Mix thoroughly and stir in a little milk to give a spreading consistency.
5. Spoon and spread a little of the mixture over each pancake. Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.
6. Cover with foil and put into the hot oven. Cook for 8 minutes, remove the foil and cook for a further 2–3 minutes until piping hot. Dust with cocoa powder.
Apple, Walnut and Honey Parcels
Very, very rich and sticky. If you are making the pancakes from scratch for this recipe, don’t let them colour too much. Serve with yogurt.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
2 small eating apples
2 tsp lemon juice 10
walnut halves
4 tbsp clear honey
1 tsp ground cinnamon
2 tbsp melted butter
Icing sugar, to dredge
1. Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Peel, core and grate the apples into a bowl. Stir in the lemon juice. Roughly chop the walnuts.
3. Spoon the honey into the grated apple and mix in the cinnamon and chopped walnuts.
4. Put a spoonful of the walnut mixture in the centre of each pancake. Fold two opposite sides into the centre and fold the other two sides over to make a parcel. Turn them over, seam-side down, and gently press to neaten the shape.
5. Lift them onto a baking sheet and brush with the melted butter.
6. Put into the hot oven and cook for 10–15 minutes until piping hot and cooked through. Cover with foil if they brown too much. Dredge with icing sugar as soon as they come out of the oven.
7
Toppings to Spoon, Drizzle or Spread
T HIS CHAPTER encourages you to spoon, drizzle and spread. In other words, try your hand at these ideal methods of decking out your waffles and pancakes.
There are plenty of snappy, snazzy ideas. Some of these toppings are old favourites, others combine flavours in a more contemporary way. All are quick and simple to make, and well worth a go.
Spicy Curry
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb / 4 cups lean minced beef, chicken or lamb in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in 1–3 tsp medium-hot curry paste
Sticky and chewy.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
3 dried, ready-to-eat-figs or prunes
3 dried, ready-to-eat apricots
8 glacé cherries
1 eating apple
1 tsp ground allspice
2 tbsp soft brown sugar
175 g / 6 oz cottage cheese
1. Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Finely chop the prunes, apricots and glacé cherries and put into a small bowl.
3. Peel, core and finely chop the apple and stir into the dried fruit mixture.
4. Stir in the ground allspice, brown sugar and cottage cheese and mix well.
5. Spoon some of the fruit mixture over each pancake. Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.
6. Cover with foil and put into the hot oven. Cook for 15–20 minutes, remove the foil and cook for a further 5 minutes until golden brown, hot and cooked through.
Chocolate, Ginger and Hazelnut Pancake Rolls
Delicious hot or cold. When cold cut into thin slices. Not for the fainthearted.
Serves 4–8
8 thin sweet pancakes about 10 cm / 4 inches across ( page 16 )
Filling
8 ginger biscuits (cookies)
100 g / 3½ oz 70% plain chocolate
100 g / 3½ oz chopped, toasted hazelnuts
2 tbsp rum, or orange juice
2–3 tbsp milk
Cocoa powder, to dust
1. Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Put the biscuits (cookies) into a food (freezer) bag and tap with a rolling pin until finely crushed.
3. Break the chocolate into a microwave-proof bowl and heat on a low power setting for a few seconds until melted, or on the hob over a pan of hot water, but don’t let the base of the bowl sit in the water.
4. Tip the crushed biscuits (cookies) into the bowl of melted chocolate and stir in the chopped hazelnuts and the rum or orange juice. Mix thoroughly and stir in a little milk to give a spreading consistency.
5. Spoon and spread a little of the mixture over each pancake. Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.
6. Cover with foil and put into the hot oven. Cook for 8 minutes, remove the foil and cook for a further 2–3 minutes until piping hot. Dust with cocoa powder.
Apple, Walnut and Honey Parcels
Very, very rich and sticky. If you are making the pancakes from scratch for this recipe, don’t let them colour too much. Serve with yogurt.
Serves 4
4 thin sweet pancakes about 18 cm / 7 inches across ( page 16 )
Filling
2 small eating apples
2 tsp lemon juice 10
walnut halves
4 tbsp clear honey
1 tsp ground cinnamon
2 tbsp melted butter
Icing sugar, to dredge
1. Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2. Peel, core and grate the apples into a bowl. Stir in the lemon juice. Roughly chop the walnuts.
3. Spoon the honey into the grated apple and mix in the cinnamon and chopped walnuts.
4. Put a spoonful of the walnut mixture in the centre of each pancake. Fold two opposite sides into the centre and fold the other two sides over to make a parcel. Turn them over, seam-side down, and gently press to neaten the shape.
5. Lift them onto a baking sheet and brush with the melted butter.
6. Put into the hot oven and cook for 10–15 minutes until piping hot and cooked through. Cover with foil if they brown too much. Dredge with icing sugar as soon as they come out of the oven.
7
Toppings to Spoon, Drizzle or Spread
T HIS CHAPTER encourages you to spoon, drizzle and spread. In other words, try your hand at these ideal methods of decking out your waffles and pancakes.
There are plenty of snappy, snazzy ideas. Some of these toppings are old favourites, others combine flavours in a more contemporary way. All are quick and simple to make, and well worth a go.
Spicy Curry
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb / 4 cups lean minced beef, chicken or lamb in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in 1–3 tsp medium-hot curry paste
Similar Books
