1/3 cup (50 g) 2 oz plain wholemeal flour
5/8 cup (65 g) plain flour
1 tbls (15 g) 1/2 oz buckwheat flour
2 eggs, size 3
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
1 tsp (5 ml) sunflower oil
corn oil, for frying
vanilla ice cream, to serve
blackberries and apple slices, to decorate
5/8 cup (65 g) plain flour
1 tbls (15 g) 1/2 oz buckwheat flour
2 eggs, size 3
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
1 tsp (5 ml) sunflower oil
corn oil, for frying
vanilla ice cream, to serve
blackberries and apple slices, to decorate
for the fruit sauce
2 eating apples, cored and diced
8 oz (225 g) blackberries, thawed if frozen
2 tbsp (25 g) 1 oz light muscovado sugar
2.5 ml (1/2 tsp) ground cinnamon
8 oz (225 g) blackberries, thawed if frozen
2 tbsp (25 g) 1 oz light muscovado sugar
2.5 ml (1/2 tsp) ground cinnamon
method
1. To make the batter, put the flours in a blender or food processor. Add the eggs, milk and sunflower oil.
2. Blend until smooth. Pour into a bowl, cover and leave to rest for at least 30 minutes.
3. Meanwhile, combine the sauce ingredients in a small saucepan.
4. Add 75 ml (5 tbsp) of water and bring to the boil.
5. Stir and cook gently, covered for 5 minutes, until the fruit is soft.
6. Sieve the sauce into a bowl, then return to a clean saucepan and set aside while making the pancakes.
7. To cook the pancakes, lightly oil an 18 cm (7 inch) frying pan and heat.
8. Using a small ladle, pour enough batter into the pan until the base is just covered, tilting the pan to spread the batter evenly.
9. Cook each side over a high heat for about 1 minute.
10. Place on a plate lined with absorbent kitchen paper.
11. Continue making pancakes until all the batter is used.
12. Stack them on top of each other and keep warm in a low oven.
13. Reheat the sauce. Place a scoop of ice cream on one half of each pancake and fold over.
14. Pour about 15 ml (1 tbsp) sauce on each pancake and serve.
2. Blend until smooth. Pour into a bowl, cover and leave to rest for at least 30 minutes.
3. Meanwhile, combine the sauce ingredients in a small saucepan.
4. Add 75 ml (5 tbsp) of water and bring to the boil.
5. Stir and cook gently, covered for 5 minutes, until the fruit is soft.
6. Sieve the sauce into a bowl, then return to a clean saucepan and set aside while making the pancakes.
7. To cook the pancakes, lightly oil an 18 cm (7 inch) frying pan and heat.
8. Using a small ladle, pour enough batter into the pan until the base is just covered, tilting the pan to spread the batter evenly.
9. Cook each side over a high heat for about 1 minute.
10. Place on a plate lined with absorbent kitchen paper.
11. Continue making pancakes until all the batter is used.
12. Stack them on top of each other and keep warm in a low oven.
13. Reheat the sauce. Place a scoop of ice cream on one half of each pancake and fold over.
14. Pour about 15 ml (1 tbsp) sauce on each pancake and serve.
serving amount
makes 12
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