in ,

Fluffy Pancakes With Blackberry Sauce Recipe

Fluffy pancakes with blackberry sauce

Serves 12

Fluffy Pancakes With Blackberry Sauce

Ingredients

  • 1½ cups (375 ml) milk
  • 2 tablespoons lemon juice
  • 2½ cups (375 g) self-raising flour
  • 2 tablespoons caster sugar
  • ½ teaspoon bicarbonate of soda
  • 2 eggs, separated
  • 80 g unsalted butter, melted, plus extra for greasing
  • vanilla ice cream, to serve
  • 1/3 cup (50 g) pistachios, coarsely chopped, to serve 

Blackberry sauce

  • 2 x 125 g punnets Driscoll’s blackberries, plus extra to serve
  • 2 tablespoons caster sugar
  • 1 tablespoon water
  • ½ teaspoon pure vanilla extract

Method

PrehPreheat the oven to 100 °C.

Blackberry sauce

Place the blackberries, sugar, water and vanilla in a small saucepan over low heat and bring to the simmer. Simmer for 5 minutes, or until sugar dissolves, berries soften and release their juice and liquid becomes syrupy. Strain through a fine mesh sieve, using the back of a spoon to press the pulp through. Discard the seeds. Sauce should be thick enough to coat the back of a spoon. If too thin, if too thin gently simmer to reduce slightly, if too thick, add a little water. Set aside to cool.

Pancake mixture

Combine the milk and lemon juice in a small bowl and set aside for 5 minutes. Place the flour, sugar and bicarb soda in a medium bowl and whisk to combine. Make a well in the centre, pour in the soured milk, egg yolks and melted butter. Stir until just combined, the mixture should still be a little lumpy. Do not overmix. In a separate bowl, using an electric mixer, whisk the egg whites until soft peaks form. Fold through the batter, to just combine.

Cooking

Preheat a large non-stick frying pan over low-medium heat. Wipe the pan with some paper towel dipped in butter, to lightly grease. Cook the pancakes in batches, dropping 1/3 cup (80 ml) of the batter at intervals over the pan, allowing enough space for the batter to spread. Cook for 2 minutes, or until bubbles appear and begin to pop on the surface and the edges start to cook and lose their sheen. Using a spatula, flip and cook for 30-60 seconds on the other side, until golden brown. Once cooked place pancakes on a baking tray in a single layer and keep warm in the oven, while you cook the remaining pancakes.

Serve pancakes topped with vanilla ice cream, blackberry sauce and pistachios.

Written by Emeric Brard

Comments

Leave a Reply

Loading…

Loading…

0

Comments

Amy Chaplin's Chocolate Hazelnut Layer Cake With Cherry & Chocolate Ganache

Amy Chaplin’s Chocolate Hazelnut Layer Cake With Cherry & Chocolate Ganache

Ruby Rose Opens Up About Her Depression Battle5

Ruby Rose Stands Proud For LGBTQ