COOKBOOK: Mag Recipe

RATE: ❤️❤️❤️❤️👌🏻👌🏻👌🏻👌🏻💲💲

I have watched those videos that have circulated FB where it appears to be easy to draw a face on the frying pan from batter to make these amazing pancakes……I can only imagine the number of attempts that they must have had before they go it right!

These pancakes were like a spiderweb and they looked amazing on the plate! My first attempt went directly in the bin but it did get better after that.

The trick is to ignore the instructions of using a small piping nozzle. The truth is you should not use a piping nozzle at all! They’re all too large and batter will overflow on to the frying pan.

Take a small sandwich glad wrap bag, add a small amount of batter in the bag (approx2 tablespoons) and nip the corner with a pair of scissors (whilst holding the batter onto other side) , almost a pin hole. If you have to enlarge you can do so but only slightly.

Once you get the knack of it, you’ll enjoy making them!

The cream and berries were absolutely delicious and it make a great Sunday breakfast for the family!




2 eggs

100g plain flour

pinch of salt

2 pinches of sugar

300ml full milk

15g butter, melted

300ml double cream

2 large tablespoons of honey

120g fresh raspberries

120g fresh strawberries

icing sugar for dusting

In a bowl, whisk together the eggs, flour, salt and sugar until combined. Whisk in the milk until you have a smooth batter. Whisk in the melted butter, then pass the batter through a fine sieve.

Whip the double cream and add the honey and raspberries and strawberries , chill.

Heat some butter in the frying pan. Pour a tablespoon or two in a glad wrap bag and snip lightly the corner (whilst holding the batter on the opposite side). Starting from the centre, form a circle and and keep expanding (13cm) bring it in across the pattern to form a spider web shape. Allow it to cook until it is set. Then very carefully flip it over. Allow it to brown. Remove carefully and place each on a serving plate.

Let the bottom pancake cool for a minute. Add cream on the top.

Make the second batch which is placed over the cream. Lightly dust with icing sugar. Serve immediately.

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