Pixley Pancakes
Ingredients to serve 4:
2 eggs
140g plain flour
200ml whole milk
3 tbs Pixley Berries Blackcurrant Cordial
25g unsalted melted butter
75g Blackcurrants
4 tbs sugar
3 tbs baking powder
Neutral cooking oil, such as canola or grapeseed
Method:
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Wash the blackcurrants and remove the stalks.
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Beat eggs, sugar and butter in a large mixing bowl.
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Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle.
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Mix in the milk and 100ml of water, break the eggs into the well and whisk slowly. Whisk whilst adding in the milk and water.
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Sift the flour and whisk into the mixture until smooth.
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Add 3 tbs of Pixley Berries Blackcurrant Cordial and mix.
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Leave to stand for 30 mins.
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Heat 1-2 tbs of oil in a large pan.
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When hot add spoonfuls of batter using a ladle and swirl until the bottom of the pan is coated.
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When bubbles start to appear in the batter add in a handful of blackcurrants and cook for 2 mins until golden brown on each side.
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Place between two plates to keep warm and repeat until all the batter has been used.
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Fold each pancake into quarters to serve and add a drizzle of the cordial to the outside of the plate. Scatter with blackcurrants and serve with a glass of iced Pixley.