Savoury American Pancakes for 4th July

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Savoury American Pancakes for 4th July

A recipe inspired by our friends from across the pond, taken from the Leiths Vegetable Bible.

Ingredients

For the batter
225g self-raising flour
half tsp baking powder
pinch of salt
2 eggs, beaten
290ml milk
30g butter
oil for frying

For the spiced butter
85g butter, softened
1 tsp cumin seeds, toasted and ground
1 tbsp chopped fresh coriander
salt and pepper
lemon juice

Instructions

  1. To make the spiced butter: beat the butter until soft. Stir in the cumin seeds and coriander and season with salt, pepper and a dash of lemon juice. Spoon the butter on to a sheet of greaseproof paper or kitchen foil. Roll up in a cylinder and twist the ends. Chill.
  2. To make the pancake batter: sift the flour, baking powder and salt into a large mixing bowl. Make a well in the centre and put the beaten eggs and a little of the milk into it. Mix with a wooden spoon, gradually drawing in the flour. Keep adding the milk, stirring slowly, until the batter is smooth and the consistency of double cream. Stir in the melted butter.
  3. Heat a heavy frying pan. Brush a thin film of oil over the base of the pan. When you see a heat haze begin to rise from the pan, drop in 2 tablespoons of batter. The batter should sizzle slightly and spread out to about 10cm in diameter.
  4. When the holes appear on top, turn the pancakes over and cook for a further minute. Continue in the same way until all the batter is used up, brushing the pan with more oil from time to time.
  5. Cut the spiced butter into slices. Top each pancake with a slice of butter just before serving.

Alternative flavourings

Goats Cheese and Herbs:  Fold 1 tablespoon chopped fresh chives, 1 tablespoon fresh basil and 4 black olives, pitted and chopped, into the pancake batter. Cook the pancakes on one side as described above. Crumble 100g mild goats cheese, dividing it between the pancakes. Turn over and cook the other side.

Red Onion and Pinenut: Thinly slice 1 medium red onion and fry in 1 tablespoon oil until soft. Cool, stir into the pancake batter with 1 tablespoon of chopped fresh parsley or chives and 55g toasted pinenuts. Cook as described above.

Lily Grouse

Author: Lily Grouse

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