Ingredients for Retro Chicory Pancakes with Snowball Cream
- 4 oz plain flour
- big pinch salt
- 2 eggs
- 1/2 pint milk
- 1 oz butter, melted
- 4 tbsp chicory and coffee essence
- Snowball cream:
- 10 oz thick yoghurt
- 1 1/2 oz Warninks advocaat
- 1/2 oz lime juice or cordial
- 1 oz lemon juice
- To serve:
- icing sugar to dust
Cooking Instructions for making Retro Chicory Pancakes with Snowball Cream
Sieve the flour with the salt into a mixing bowl. Add the essence to the milk. Make a well in the centre of the flour and add the eggs. Using a balloon whisk incorporate the eggs into the flour and add the milk slowly. Pour in the melted butter and whisk briefly. If it is overworked the gluten will increase the elasticity in which case one would need to leave it aside to rest for a while.
Brush a pancake pan with a little butter and place over a medium heat. Once a hint of a haze appears, ladle in a measure of batter, swirling the pan to coat the bottom. If pour in too much batter, pour the surplus back into the mixing bowl.
Within a minute or so bubbles will appear, then the surface will look dry and the edges will start to curl. Toss the pancake over and cook on the 2nd side for another couple of minutes until brown. Repeat with the remaining batter. Pile up the pancakes in a stack and keep warm whilst cooking the remaining pancakes. Note: If you prefer not to toss the pancake, pour a little mixture out immediately after pouring the batter in and it will form an edge that can be lifted and flipped (see photo).
Snowball cream: whip the advocaat, lime and lemon juice into the yoghurt.
Place a pancake on the plate, fill one side with a spoon of cream and fold over the pancake. Add some fruit if you wish. Dust with icing sugar.
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