Rhum Raisins Almond Pancakes,eat them moderately :-)
It's Wednesday again and it's my wordless day.
Hay, hay its Donna Day once again! The two time winner Suzana of Home-gourmet our lovely host has chosen Pancake this time as a theme. HHDD is blogging event created in honor of Donna Hay by Barbara of Winos & Foodies that is now in the caring wings of Bron Marshall. Everybody loves pancake so this is an event to look forward to.
Rhum Raisin Almond Pancakes
or top with nougat ice-cream
Hay, hay its Donna Day once again! The two time winner Suzana of Home-gourmet our lovely host has chosen Pancake this time as a theme. HHDD is blogging event created in honor of Donna Hay by Barbara of Winos & Foodies that is now in the caring wings of Bron Marshall. Everybody loves pancake so this is an event to look forward to.
Rhum Raisin Almond PancakesFor the pancakes:
Makes 15
2 cups (250 g) plain flour, sifted 3 tsp baking powder, sifted 1/3 cup (85 g) caster sugar 2 eggs 1 1/2 cup (375 ml) milk 75 g butter, melted pinch of salt
----------
1/4 cup of rhum
1/2 cup of dried raisins
2 tablespoons of almond shivels
Place the flour, baking powder and sugar in a bowl. Place the eggs, milk, and butter in a separate bowl and whisk until combined. Combine mixtures and whisk until smooth. (Add extra milk to get the right consistency, if necessary). Heat a greased medium non-stick frying pan over medium heat. Pour 1/3 cup of the mixture into the pan and cook, in batches, until bubbles appear on the surface. Turn the pancakes and cook for 1 minute or until golden. Repeat with the remaining mixture.
Start by soaking your dried raisins in your rhum for about fifteen minutes. Before frying your pancakes add your raisins and almond. Deglaze the pan with the rhum. Serve with maple syrup and nougat ice-cream.
in maple syrup.....
Makes 15
2 cups (250 g) plain flour, sifted 3 tsp baking powder, sifted 1/3 cup (85 g) caster sugar 2 eggs 1 1/2 cup (375 ml) milk 75 g butter, melted pinch of salt
----------
1/4 cup of rhum
1/2 cup of dried raisins
2 tablespoons of almond shivels
Place the flour, baking powder and sugar in a bowl. Place the eggs, milk, and butter in a separate bowl and whisk until combined. Combine mixtures and whisk until smooth. (Add extra milk to get the right consistency, if necessary). Heat a greased medium non-stick frying pan over medium heat. Pour 1/3 cup of the mixture into the pan and cook, in batches, until bubbles appear on the surface. Turn the pancakes and cook for 1 minute or until golden. Repeat with the remaining mixture.
Start by soaking your dried raisins in your rhum for about fifteen minutes. Before frying your pancakes add your raisins and almond. Deglaze the pan with the rhum. Serve with maple syrup and nougat ice-cream.
in maple syrup.....
or top with nougat ice-cream
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