I am a firm believer that rules are meant to be broken especially when it comes to pancakes! Yes for sure, flip away on pancake day but not exclusively. Why not make them whenever you fancy a wafer thin, slightly crisp, sweet, tangy dessert. I fancy that they are a forgotten pud, maybe a hangover from the 70’s dinner party favourite, crêpes Suzettes (along with the prawn cocktail and black forest gateaux). But I think we should reclaim them and this recipe is a far cry from the rather stodgy crêpes soaked in too much booze threatening eyebrows and fringes with it’s flames. Rather, here we have lovely thin pancakes rolled up and served with a divine passion fruit syrup spiked with Limoncello (easy to omit the Limoncello for the kids).
When making pancakes the first one is often a dud, but don’t worry just keep going; the next one, two, three, four and more should be perfect. For the best results get your frying pan hot and almost smoking, spray the base with a little oil and pour in the batter, swirling the pan as you go so the batter spreads immediately across the hot pan. Cook over a medium heat for just about 2 minutes lifting the edge of the pancake with a palette knife to check for doneness (a nice even, light golden brown is best). Then if you are feeling brave shake the pan to loosen it, flip up the wrist and the pancake will follow, up, over and down. Or if not, simply insert a fish slice underneath and turn over manually – either is fine. Cook for 30 seconds or so until the underside is speckled brown and turn out onto a warm plate. Repeat to make a second and serve both drizzled with the sauce. Then start over for the next serving and always eat them as hot as you can, as soon as you can.
Pancakes with passion fruit and Limoncello sauce
3 passion fruit (about 50 ml pulp)
50 g caster sugar
50 ml water
2 tbsp Limoncello, plus extra to serve
125 g plain flour
a pinch salt
1 egg, beaten
300 ml milk
spray oil, for cooking
cream, lemon wedges, caster sugar or icing sugar
Make the syrup. Cut the passion fruit in half and scoop out the seeds. Place the sugar and water in a saucepan and heat gently to dissolve the sugar. Add the passion fruit pulp and bring to the boil. Simmer gently for 4-5 minutes until thickened and translucent. Leave to cool completely and stir in the Limoncello, set aside until required.
Make the pancakes. Sift the flour and salt into a bowl, make a well in the centre. Beat the egg and milk together until combined and then gradually whisk into the flour to form a smooth batter.
Spray a small non-stick frying pan (about 18 cm) with a little oil and heat until just starting to smoke. Swirl in about 60 ml of the batter to coat the base as evenly as possible and cook for 2 minutes until browned underneath, flip over and cook for a further 30 seconds or so until the second side is speckled brown. Remove from the pan and repeat to make 12 pancakes.
Roll pancakes, dust with sugar and serve drizzled with the syrup, lemon wedges and some cream