4 pork chops
flour
salt
cayenne pepper
butter or oil for frying
1/2 quantity pancake batter (see below)
1 cup apple sauce
flour
salt
cayenne pepper
butter or oil for frying
1/2 quantity pancake batter (see below)
1 cup apple sauce
method
1. Coat chops in flour seasoned with salt and cayenne pepper.
2. Heat butter in a frying pan and fry pork until cooked. Remove from pan and keep warm.
3. Make pancake batter using 1/2 quantity of ingredients listed, only 1/2 cup milk and add 1 tablespoon brandy.
4. Cook as directed.
5. Spread a little apple sauce over the pancake and fold over into quarters.
6. Remove from pan and keep warm. Repeat until all batter is used.
7. Return all chops and apple pancakes to pan and heat through.
8. Serve piping hot with tossed salad or a crisp green vegetable.
Pancakes (Crapes)
Yield: 12-15 small pancakes or crepes
1 cup plain flour
pinch salt
1 egg
1 egg yolk
1 tablespoon oil
1 1/4 cups milk
oil or clarified butter for cooking
1. Sift flour and salt into a mixing bowl.
2. Make a well in the centre and drop in the whole egg, egg yolk and add oil.
3. Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
4. As this mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated. When all the flour is blended, beat well and add remaining milk. The resulting batter should be the consistency of thin cream.
5. Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
6. Heat pan a little, add sufficient oil or butter to cover bottom, tilt to coat sides and pour off excess.
7. Pour in sufficient batter to coat base thinly, tilting pan if necessary.
8. Return to medium heat and cook until upper surface is bubbly.
9. Turn and cook other side.
10. Place cooked pancakes on a napkin-lined plate if to be used in a sweet or savoury recipe; if to be eaten immediately, stack on a plate over simmering water and cover with a lid.
2. Heat butter in a frying pan and fry pork until cooked. Remove from pan and keep warm.
3. Make pancake batter using 1/2 quantity of ingredients listed, only 1/2 cup milk and add 1 tablespoon brandy.
4. Cook as directed.
5. Spread a little apple sauce over the pancake and fold over into quarters.
6. Remove from pan and keep warm. Repeat until all batter is used.
7. Return all chops and apple pancakes to pan and heat through.
8. Serve piping hot with tossed salad or a crisp green vegetable.
Pancakes (Crapes)
Yield: 12-15 small pancakes or crepes
1 cup plain flour
pinch salt
1 egg
1 egg yolk
1 tablespoon oil
1 1/4 cups milk
oil or clarified butter for cooking
1. Sift flour and salt into a mixing bowl.
2. Make a well in the centre and drop in the whole egg, egg yolk and add oil.
3. Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
4. As this mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated. When all the flour is blended, beat well and add remaining milk. The resulting batter should be the consistency of thin cream.
5. Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
6. Heat pan a little, add sufficient oil or butter to cover bottom, tilt to coat sides and pour off excess.
7. Pour in sufficient batter to coat base thinly, tilting pan if necessary.
8. Return to medium heat and cook until upper surface is bubbly.
9. Turn and cook other side.
10. Place cooked pancakes on a napkin-lined plate if to be used in a sweet or savoury recipe; if to be eaten immediately, stack on a plate over simmering water and cover with a lid.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
