Tuesday, 21 February 2012

Pancakes - Rose & pistachio


100g plain flour, 20g pistachios, 2 eggs, 210ml milk, 90ml rose essence, 1 tbsp vegetable oil, butter, lime, rose jam (not currently for sale- please contact me for details).
Makes: 6 pancakes Preparation: 40 minutes

When I tasted this pancake I wanted to cry. Cry big, fat dramatic tears of pure joy because this is definitely going to be my favourite breakfast from now on! Rose and pistachio are a wonderfully delicate flavour combination which always makes me think of macarons. Give this a try - the batter is beautifully enhanced by the texture of the nuts and the taste is out of this world!

1) Mix the flour with a pinch of salt in a large bowl, make a well in the centre and crack in the eggs. Grind the pistachios in a mortar and pestle and add to the mix.

2) Measure 90ml rose essence in a pyrex jug, then top it up to 300ml with milk. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and rose mixture until smooth.

3) Stir in the vegetable oil and leave to rest for at least 30 minutes but preferably an hour.

4) Heat a non-stick frying pan until very hot, then add a small knob of butter. Pour in one ladle of batter, quickly turning the pan off the heat to coat the base evenly with the batter. Return to the hob and cook for about one minute, until the base is lightly browned. I like to use a spatula or palette knife to just loosen the edges of the pancake - once the air gets under it you will find it does not stick to the pan but slide about which helps it to flip!

5) Flip over the pancake (if you have a clumsy wrist, slide the pancake onto a plate, then tip the pan over the plate and turn it upside down. No one will ever know!

6) Once the pancake has cooked on both sides, serve! I added a squeeze of lime and the remainder of last season's rose jam but truly, these would be delicious without the additional adornment!

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