PANCAKES WITH CLOVE & PINK PEPPERCORN CHANTILLY CREAM

2017-02-27
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

15 minutes

Serves

Makes 8 – 10 classic pancakes

Ingredients

  • 110g plain flour, sifted
  • 2 eggs
  • 275ml milk
  • Pinch of salt
  • 30g butter
  • 200g whipping cream or double cream
  • 100g icing sugar, sifted
  • Pinch Bart Ground Cloves
  • 2 tsp Bart Pink Peppercorns
  • Handful of strawberries, sliced

  1. To make pancakes sift flour and crack eggs into a large mixing bowl, add salt and whisk in the semi-skimmed milk – you should have a smooth creamy batter.
  2. For Chantilly cream sift icing sugar over cream and whisk until you get stiff fluffy peaks, this might be easier with a hand-held mixer. Sprinkle over a good pinch of ground clove and stir through lightly crushed pink peppercorns.
  3. For thin, lacy pancakes melt half of the butter in a frying pan, spoon 2 tbsp or 1 ladle of batter, turn the heat down to medium and roll the batter around the base of the pan to get an even coverage. It should only take 1-2 minutes to cook; you will know when to flip when little bubbles appear on the surface – flip – the other side will only need a few seconds.
  4. After 5-or so pancakes add remaining butter to the pan, this keeps the pancakes from sticking and ensures an even golden colour.
  5. Serve with the spiced Chantilly cream and strawberries.
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