PANCAKES WITH CLOVE & PINK PEPPERCORN CHANTILLY CREAM2017-02-27
- Cuisine: British
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Makes 8 – 10 classic pancakes
- 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
- 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.
- 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.
- 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.
- After 5-or so pancakes add remaining butter to the pan, this keeps the pancakes from sticking and ensures an even golden colour.
- Serve with the spiced Chantilly cream and strawberries.