INGREDIENTS
100g (2/3 cup) plain flour
160ml (2/3 cup) milk
3 eggs
55g (1/4 cup) caster sugar
2 teaspoons finely grated orange rind
125g strawberries, halved
2 teaspoons caster sugar
2 teaspoons rosewater
30g butter
160ml (2/3 cup) milk
3 eggs
55g (1/4 cup) caster sugar
2 teaspoons finely grated orange rind
125g strawberries, halved
2 teaspoons caster sugar
2 teaspoons rosewater
30g butter
180g (2/3 cup) thick vanilla yoghurt
2 fresh figs, cut into wedges
2 tablespoons pomegranate seeds
2 tablespoons chopped pistachios
Fresh raspberries, to serve
Small fresh mint leaves, to serve
2 fresh figs, cut into wedges
2 tablespoons pomegranate seeds
2 tablespoons chopped pistachios
Fresh raspberries, to serve
Small fresh mint leaves, to serve
|
METHOD Preheat oven to 200C/180C fan forced. Combine flour, milk, eggs, sugar and rind in a blender or food processor and blend until combined. Set aside for 15 minutes to rest. Meanwhile, combine strawberries, sugar and rosewater in a bowl. Set aside, stirring occasionally, until required. Heat a 20cm cast iron frying pan over medium-high heat. Add the butter and cook until foaming, swirling the pan to coat the base and side. Remove from heat and pour in the batter. Bake for 18 minutes or until puffed and golden brown (the pancake will start to sink as soon as it is removed from the oven). Top the pancake with the strawberry mixture, yoghurt, figs, pomegranate seeds, pistachios, raspberries and mint leaves. Cut into wedges and serve warm. |