Pancakes with Honey and Creamy Yoghurt
Ingredients
RAYMOND BLANC’S FIG IN HONEY
3 tablespoons mild liquid honey
2 tablespoons extra virgin olive oil
2tablespoons water
Juice of 1 lemon
250g dried Turkish figs
PANCAKES
2 eggs
220ml milk
2 teaspoons floral liquid honey
1 teaspoon olive oil
100g flour
Pinch salt
Extra olive oil for cooking
1 cup creamy natural yoghurt, to serve
4 tablespoons extra honey, to serve
Description
A chef I admire for his stand on healthful, easy food is Raymond Blanc - one of Britain’s leading culinary lights – from Le Manoir aux Quat’Saissons near Oxford. I love the figs in his very good book Blanc Vite, and in this recipe I have served them on pancakes drizzled with yoghurt. The flavour of the figs is superb, and the dish makes a lovely healthy dessert.
Method
To prepare the figs, melt the honey in the olive oil, water and lemon juice. Add the figs. Bring to a gentle simmer and cook for about five minutes until the figs have plumped up. (These will keep in the fridge for up to a week.)
To make the pancake batter, put the eggs, milk, honey, olive oil, flour and salt in the food processor. Process for about 30 seconds, until the ingredients are well mixed. Allow this mixture to stand for half an hour.
Heat a crepe pan with another teaspoon of oil. Pour a generous tablespoon of the batter into the pan, swirl it around so it spreads well and cook over a medium heat until the first side is golden. Turn the pancake over carefully and cook on the second side.
Stack the pancakes as they cook so they stay moist, serve with the warm figs, yoghurt and a drizzle of honey.
Makes 10 to 12.
Categories
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