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Blackcurrant Pancake Stack     Veg   HT  DP    40mins

Serves 4   Hot  Fruit  Vegetarian  Dessert  Pudding

 

Ingredients:

500g/1lb Blackcurrants

4 Eggs, separated

Pinch of Salt

3 tbsp Milk

2 tbsp Caster Sugar

100g/4oz Plain Flour

5 tbsp Oil

Extra Caster Sugar to serve

Instructions

1. Wash the blackcurrants and top and tail them. Place in a bowl and sprinkle with sugar.

2. Place the egg yolks in a bowl with the salt and milk. Mix well then gradually add the flour, whisking well. Leave to stand for 10 minutes.

3. Meanwhile, whisk the egg whites in another bowl until stiff then fold in the the sugar. Fold the whites into the yolk mixture.

4. Heat 1 tbsp of oil in a frying pan. When hot, add 1/4 of the pancake batter and cook over a medium heat until just set and golden brown. Turn the pancake and cook the other side. Place on a warmed serving dish and top with some of the fruit. Keep warm whilst you make the next pancake.

5. Place the second pancake on top of the fruit topped pancake, forming a stack. Repeat the process until all the batter and fruit is used. It should make 4-5 pancakes.

6. To serve - top with a few reserved blackcurrants, sprinkle with caster sugar and serve hot with custard.

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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