Wholemeal pancakes with St Clements sugared butter - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 1 Orange(s) zest and juice
- 1 Lemon zest
- 1 tbsp Lemon juice
- 75 g Butter (salted) at room temperature
- 1 tbsp Unrefined demerara sugar
For the pancakes
- 100 g Plain wholemeal flour
- 1 tbsp Unrefined golden caster sugar
- 1 Salt
- 1 Egg(s) (free range) large
- 280 ml Milk (whole)
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1
For the butter, mix the zests and the tablespoon of orange juice with the butter and sugar and put to one side.
For this step you'll need:
- 75g Butter (salted) at room temperature
- 1 Orange(s) zest and juice
- 1 Lemon zest
- 1 tbsp Unrefined demerara sugar
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2
Make the pancake batter by adding the flour and sugar into a bowl with the salt, make a dip in the middle, add the egg and half the milk and whisk to a smooth batter before adding the remainder of the milk. Rest for 30 minutes in the fridge.
For this step you'll need:
- 100g Plain wholemeal flour
- 1 tbsp Unrefined golden caster sugar
- 1 Salt
- 1 Egg(s) (free range) large
- 280ml Milk (whole)
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3
Using some kitchen towel, smear a 23 cm frying pan with a little butter over a medium heat. Pour in enough batter to thinly cover the base of the pan, cook for 30-40 seconds, flip over and cook for a further 30 seconds and keep warm. Repeat using all the mixture to make 8 pancakes.
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4
Remove a tablespoon of the St Clement’s butter and use the rest to spread over half of each pancake. Fold each pancake in half, and half again to make a quarter.
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5
Heat the frying pan with the tablespoon of butter that was put to one side, and overlap the pancakes around the outside of the pan with the point inner most.
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6
Squeeze over the orange juice and heat through.
For this step you'll need:
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7
Place a dinner plate over the pancakes in the pan and carefully invert onto the plate.
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8
Serve sprinkled with extra demerara sugar and lemon juice to taste.