A topical recipe from Donna this month – Find Donna at DonnaLulu Cooks on Facebook – Get ready for Shrove Tuesday with this tasty recipe.
135g Wholemeal plain flour (or white plain flour)
1 tsp baking powder
Pinch of salt
1 tbsp caster sugar
30g melted butter plus extra for frying
1 tsp ground cinnamon
75g seedless grapes
2 blood oranges (or normal if not available)
Small tub of crème fraiche or Greek yoghurt and a drizzle of maple syrup to serve
This recipe will make 8 fluffy pancakes. Cut the top and bottom off the oranges so they lay flat of the board, gently slice off the peel & pith from the oranges and then cut between each segment and remove the fleshy segment pieces – alternatively, slice the peeled orange into slices and remove any pips.
Place the segments with the juice, in a small pan along with the blueberries. Slice the grapes in half lengthways and add to the pan.
Heat the fruit gently over a medium to low heat until warmed through and the blueberries have softened slightly then remove from the heat.
In a separate pan, melt the 30g of butter and set aside. Place the flour, baking powder, salt, sugar and cinnamon into a bowl and mix through.
Add the milk to the melted butter and whisk in with the egg. Whisk the mixture into the dry ingredients until you have a thick batter.
Melt a little butter in a frying pan over a medium heat, add a spoonful of batter and make a round pancake approx. 3-4 inches wide, you should be able to cook 3 or 4 pancakes in the pan at once, depending on the size of the pan.
After 2 or 3 minutes or once the pancakes are bubbling on top turn them over and cook for another couple of minutes.
Once cooked, they can be kept warm in a warm oven on an ovenproof plate or dish. Once they are all cooked, serve with the warm fruit salad, a dollop of crème fraiche or yoghurt and a drizzle of maple syrup.
Other fruit of choice can be used in place of or in addition to the recipe.
Recipe by Donna Thomas
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