An unusual mixture for Pancakes, this dish is served with a rich, sweet cream inside, flavoured with Ginger, Apricots and Nuts. The Orange and Raspberry sauce is the topping on this dessert – it’s very simple, very easy and very tasty.
To Serve 2
60g Plain Flour
Pinch of Salt
1/4tsp Ground Cinnamon
Butter (for frying)
For the Filling you will need:
1 1/2tsp Plain Flour
1 1/2tsp Cornflour
1tbsp Caster Sugar
30g Chopped Nuts
45g Apricots, chopped
1 Piece Stem Ginger, finely chopped
3tbsp Raspberry Preserve
1 1/2tbsp Orange Juice
Rind of ¼ Orange, finely grated
1. To make the Pancakes themselves, mix the Flour, Salt and Cinnamon in a large bowl, and make a well in the centre of it. Break the Egg into this (making sure you don’t leave any shell behind), and mix well, slowly adding the Milk until you have a smooth mixture
2. Melt a small amount of Butter in a pan, and when hot, pour in just enough Batter to cover the base of the pan, cook for two minutes on one side, until golden brown underneath, then turn and cook for a further minute on the other side.
3. For the filling, mix the Flour, Cornflour, Sugar and Egg together. Heat the Milk gently in a pan and beat two tablespoons of it into the mixture. Transfer the rest of the Flour mixture into the Saucepan, cook over a medium-low heat, stirring until thick. Remove from the heat, and leave to cool.
4. When the mixture is cooled, beat the Nuts, Apricots and Ginger into the mixture, and put a large tablespoon of it in the centre of each Pancake. Gather up and squeeze the pancakes to make a bundle, then cook in a preheated oven (Set at 180C) for fifteen to twenty minutes, until hot but not too brown.
5. To make the sauce, slowly melt the Preserve with the Orange Juice before straining. Return to a fresh pan, then add the Orange Rind before serving.
Photo Courtesy of: shawnzrossi