es with fruit coulis, clotted cream & blackcurrant ice cream
The Perfect Pancake Partner
Hey mums, why not try something a little different with your pancakes this Shrove Tuesday (21st February 2012), by simply adding a generous scoop of Kelly’s of Cornwall Clotted Cream and Blackcurrant Ice Cream to your freshly flipped pancakes. Creamy and fruity, this Cornish ice cream is a delicious accompaniment to warm pancakes for a truly melt in the mouth experience.
For an extra touch, why not try pancakes filled with red berries and drizzled with a homemade coulis. Encourage the kids to pop their own fruit into their pancake and then gently roll it up into a little cone. Then simply serve with ice cream and eat - scrummy! Here’s a delicious pancake recipe, which is guaranteed to have all the family asking for seconds.
Pancakes with fruit coulis and Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream
Ingredients:
50g caster sugar
2 eggs
200g Flour
600ml milk
50g butter melted
pinch of salt
150g strawberries/raspberries
Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream
Method:
1. Gently simmer 150g strawberries/raspberries until soft. Allow the mixture to cool and press into a sieve over a bowl to remove seeds and pulp. Leave in the fridge to completely cool.
2. In a large mixing bowl or food processor, sieve the flour and salt together, add the eggs, then the sugar and milk. Beat together with the melted butter for a minute until the batter is thick enough to pour.
3. Melt a knob of butter in a non stick frying pan and heat on a moderate flame. Use a ladle to pour out a little batter into the pan, and cook each pancake for about a minute on each side. Test your flipping skills, or alternatively use a spatula.
4. Have ready a warm plate in the oven to place the finished pancakes to keep warm, dusting each with a little caster sugar.
5. Drizzle the coulis over the pancakes and finish with a scoop of Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream.
Tagged in Recipes