1 cup + 3 tbsp (125 g) plain flour (All purpose)
1 cup + 3 tbsp (125 g) plain flour (All purpose)
pinch of salt
1 egg
1 1/4 cup (1/2 pint) 300 ml milk
1 tbsp (15 ml) brandy
good knob of butter, melted
butter for frying
1 cup + 3 tbsp (125 g) plain flour (All purpose)
pinch of salt
1 egg
1 1/4 cup (1/2 pint) 300 ml milk
1 tbsp (15 ml) brandy
good knob of butter, melted
butter for frying
for filling
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter
1/3 cup (50 g) icing sugar (confectioners sugar)
1/2 cup (50 g) 2 oz ground almonds
1.25 ml (1/4 tsp) almond essence
grated rind of 1 lemon
425 g (15 oz) can pears, drained and diced
melted butter
lemon wedges
1/3 cup (50 g) icing sugar (confectioners sugar)
1/2 cup (50 g) 2 oz ground almonds
1.25 ml (1/4 tsp) almond essence
grated rind of 1 lemon
425 g (15 oz) can pears, drained and diced
melted butter
lemon wedges
method
1. Make up as for basic batter using flour, salt, egg and milk. Add brandy and butter.
2. Make 8 pancakes as for basic pancakes, using a little butter for greasing the pan instead of lard or oil.
3. keep the pancakes warm. Cream the butter and sugar until light and fluffy. Stir in the ground almonds, almond essence, lemon rind and diced pears.
4. Place a little filling over the lower half of each pancake, fold top half over and then in half again to form triangles.
5. Arrange the pancakes overlapping each other in a heatproof dish brush lightly with butter and quickly brown under a hot grill.
6. Serve with lemon wedges.
2. Make 8 pancakes as for basic pancakes, using a little butter for greasing the pan instead of lard or oil.
3. keep the pancakes warm. Cream the butter and sugar until light and fluffy. Stir in the ground almonds, almond essence, lemon rind and diced pears.
4. Place a little filling over the lower half of each pancake, fold top half over and then in half again to form triangles.
5. Arrange the pancakes overlapping each other in a heatproof dish brush lightly with butter and quickly brown under a hot grill.
6. Serve with lemon wedges.
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