“Early on in the year I had to confront the strange fact of never having made a decent pancake in my life – sometimes it’s the simplest things that can elude you. After a month of anguish testing many recipes, I finally arrived at this delicious result.” Poh Ling Yeow
zest of 2 oranges or limes
1 cup (250 ml) orange juice or 180 ml lime juice
¾ cup (175 g) caster sugar
1 cinnamon stick, broken in half
2 star anise
1½ cups (375 ml) milk
¼ cup (60 ml) white vinegar
2 tsp natural vanilla extract (3 tsp ground cinnamon if using bananas)
3 tbsp melted butter
2 cups (300 g) plain flour, sifted
3 tsp baking powder, sifted
4 tbsp caster sugar
½ tsp salt
1 x 4 cm cube of unsalted butter
1 cup fresh or frozen blueberries or 1 large banana, peeled and thinly sliced
Crème fraîche Anglaise
½ cup (125 ml) crème fraîche
1 tsp vanilla bean paste
1 tbsp icing sugar, sifted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the syrup, combine all the syrup ingredients in a small saucepan and bring to the boil. Reduce to a simmer and stir until the sugar is dissolved. Cover, remove from the heat and set aside to infuse further.
To make the batter, mix the milk and vinegar in a jug. Add the eggs, vanilla and melted butter, then mix to combine. In a medium mixing bowl combine all the dry ingredients and the wet mixture, then whisk until smooth.
Heat a non-stick frypan over medium heat, stab halfway into the cube of butter with a fork and grease by whizzing it over the surface of the hot frypan. Ladle about ½ cup of batter into the frypan then drop about a dozen blueberries or banana slices evenly over the surface. When the pancake is ready to be turned over, it should have risen about 1 cm, the edges cooked and the surface pitted like a crumpet. Flip and cook on the other side until golden.
To make your crème fraîche Anglaise, beat the crème fraiche, vanilla and sugar – whether it’s to soft or stiff peaks is really up to you.
Serve hot pancakes with a drizzle of the syrup and a dollop of the crème fraîche Anglaise on top.
• If you prefer plain pancakes like me, simply omit the fruit and serve with maple syrup.
• Whenever using citrus, try to cook it as little as possible. Gentle heat is excellent for infusion and a fresh vibrant flavour will be retained. Aggressive heat will create a murky marmaladey flavour.
Visit our website: http://dailymagazine.tk/
Which cuisines, which dishes from which countries do you like? Just tell me! In this channel, you can learn about popular and unique cuisine from countries all over the world with the most famous cooks.
Follow us: https://twitter.com/DailyMagazine_1
Like us: https://www.facebook.com/DailyMagazine.69/info/?tab=page_info
Google Plus: https://plus.google.com/u/1/b/117140187583034431658/117140187583034431658
Keywords: cuisine,cooking class,cooking channel,cooking,food
Thanks for watching!!!