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Categories:Viewed: 15 - Published at: 9 years ago
Ingredients
- 1/2 cup sugar
- 2 tablespoons raspberry jam
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 tablespoon sugar
- 1 medium egg
- 1 1/4 cups milk
- 2/3 cup fresh raspberries
- lemon sorbet to serve
Method
- To make the topping: Place the sugar and 1/2 cup cold water in a heavy-based pan; heat slowly. As the sugar dissolves, brush down the inside of the pan using a pastry brush dipped in cold water to prevent the sugar crystallizing.
- When the sugar has completely dissolved, bring to a boil, without stirring. Boil for 2 mins until the syrup is clear. Remove pan from heat; cool slightly. Warm jam with 1 tbsp water; sieve. Stir into syrup.
- To make the pancakes: Sift flour, soda, cream of tartar, a pinch of salt, and sugar into a bowl. Make a well; add egg. Beat egg with a whisk or wooden spoon, gradually drawing in flour from sides and adding milk. Beat until smooth. Grease a flat griddle pan or skillet; heat until hot but not smoking. Drop 4 separate tablespoonfuls of batter on to pan, allowing space to spread. Cook for 1 min until bubbles appear and batter is set. Flip; cook for 1 min. Remove; keep warm. Cook remaining batter to make 16 pancakes.
- Place a stack of 4 pancakes on each serving plate. Top with raspberries and a scoop of lemon sorbet. Pour over the raspberry syrup sauce; serve immediately.
