TRY OUT PANCAKE CHARLIES HOME RECIPES

PANCAKE CHARLIES – HOME RECIPES

 

 PANCAKES WITH CITRUS FRUIT BUTTER RECIPE

• Recipe facts:
• 20 mins to prepare and 30 mins to cook
• 4

Make the citrus butter by mashing together the softened unsalted butter with the icing sugar, grated zest and juice of ½ orange and the grated zest of ½ lemon. Cover and chill until ready to use.

Prepare the pancake batter by sifting the flour and sugar into a large mixing bowl. Whisk the eggs and milk together in a jug then pour half onto the dry ingredients, whisking as you do until you have a thick, smooth batter. Pour the rest of the wet ingredients onto the dry and whisk until you have the right consistency of batter.

When ready to cook the pancakes, melt a knob of the citrus butter in a frying pan over a moderate heat until it stops foaming; make sure you keep some citrus butter in reserve. Add the batter and tilt the the pan so that it covers the surface evenly, adding a little more if it doesn’t. Flip the pancakes once they are set on one side and cook the other side until golden and slightly crispy on the outside.

Arrange on a plate lined with a sheet of aluminium foil that is large enough to be wrapped around the pancakes loosely to keep them warm. Fold the pancakes into triangles and arrange on a serving plate.

Melt the reserved citrus butter in a saucepan over a moderate. Pour over the pancakes, garnishing with the julienned orange and lemon zest before servin

Charlies -Basic Pancakes 

Basic Pancakes 

Serve these pancakes with butter and syrup.

Yield: Serves 4

Ingredients:

• 2 cups all-purpose flour, stirred or sifted before measuring
• 2 1/2 teaspoons baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 to 1 3/4 cups milk
• 2 tablespoons melted butter

Preparation:

Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.