Saturday, 2 March 2013

A twist on the pancake mix

If you like pancakes but hate the standing in front of the hob for endless hours and flipping pancakes this recipe is for you. It uses a basic pancake mix with added yeast but is ready so much faster!

First of all you have to make a thick pancake mixture. I suppose you can use pretty much any recipe, I used my usual one, only adding more fluor and less milk.

2 eggs
appr. 250 gr flour
400 ml milk
1 tbsp sugar
pinch of salt
7 gr dried yeast
oil for greasing the tin
for the topping: coarsly ground walnuts, caster sugar

In a little warm milk dissolve the yeast and leave it stand until frothy. Meanwhile mix the rest of the ingredients well. Add the yeasty mixture, mix again. Leave to stand for about half an hour or so.
Pre-heat the oven on the highest temperature. Grease a tin well with the oil and put in the oven. When it's hot pour in the mixture and sprinkle with the walnuts and caster sugar. Bake for 15 mins or until the top is golden and the cake leaves the side of the tin.

 And you can cut it up and serve hot! With some home made apricot jam, yumm!
Oh, yes. Yours will be probably higher than this as I had two hungry little girls eagerly waiting for this so I didn't leave the yeast long enough to dissolve properly...

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