Читать книгу Crave: Brilliantly Indulgent Recipes - Martha Collison - Страница 16

Lemon and poppy seed pancake stack

This is lazy weekend food, for those times when towering stacks of fluffy pancakes dripping in syrup are the only thing worth crawling out from under the duvet for. The lemon juice in the batter serves two functions: it gives the pancakes a beautiful flavour, and its acidity reacts with bicarbonate of soda to make them rise up into soft pillows.

MAKES 8 PANCAKES

PREP TIME: 10 MINS

COOKING TIME: 15–20 MINS

150g plain flour

¹/₂ tsp bicarbonate of soda

¹/₂ tsp baking powder

1 tbsp caster sugar

1 egg

100ml milk

100g natural yoghurt

Grated zest and juice of 1 unwaxed lemon

1 tbsp poppy seeds

25g butter, plus extra for frying (if needed)

Whipped cream or mascarpone cheese, to serve

LEMON SYRUP

100g caster sugar

Juice of 1 lemon

Small knob of butter

1 tbsp double cream

1 In a small bowl, mix together the flour, bicarbonate of soda, baking powder and sugar. Beat together the egg, milk and yoghurt in a large jug, then pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the lemon juice, zest and poppy seeds.

2 Melt the butter in a large frying pan over a medium heat, then add it to the pancake batter and mix until smooth.

3 When you’re ready to fry the pancakes, use an ice-cream scoop or simply transfer the batter back into the jug and pour roughly 8cm-diameter discs into the buttered frying pan. Try to make each pancake the same size, so they stack neatly on top of each other. Fry each pancake for about 1 minute on each side over a medium heat, waiting until the top of the pancake is bubbly but feels dry before turning it. Add a very small amount of butter between frying each one if the pancakes start to stick. Put the cooked pancakes on a baking tray in a low oven, covered with a sheet of tin foil, so you can serve all the pancakes warm at the same time.

4 While the pancakes are frying, make the lemon syrup. Place the caster sugar and lemon juice in a small saucepan over a low heat and let it boil until the sugar dissolves. When the syrup is thick and bubbling, stir in the butter and double cream.

5 Stack the pancakes up on a plate, then pour the syrup over the top of the pancakes so it drips down the sides. Top with a little whipped cream or a spoonful of mascarpone cheese, then serve immediately.

EXPRESS

Make the pancake batter in advance and store it in the fridge, covered with a sheet of cling film. Fry the pancakes whenever you get a craving for something light, fluffy and citrusy! The batter will keep for up to 3 days.