These are lovely wobbly jiggly dessert souffle like pancakes. These can be made in a mould like a mousse ring or just ladled out onto a medium hot pan for a more freeform style! Makes roughly 6
2 egg yolks
2 tbs sugar
4 tbs milk
6 tbs flour
½ tsp baking powder
WHITES 4 Egg whites
¼ tsp cream of tartar
3 tbs sugar
Mix the yolks and the sugar until fluffy, stir in the milk and sieve in the flour and baking powder. Now whisk the egg whites, tartar until soft peaks and then gradually add the sugar being careful not to over whisk. Fold the whites into the egg yolk mix in 3 batches, the 1st batch mix through well and fold remaining 2 batches of white in. Be careful not to overmix. Heat a crepe or frying pan and grease with some butter and using a ladle of large spoon place large mounds on the pan. Cover the pan with a lid or use a piece of foil to create a lid. Cook for 1-2 mins before checking, these can colour very quickly so keep an eye out, turn carefully with a palette knife and cover again for another 1-2 mins or until golden brown. Eat straight away with some custard, compote or ice cream. We had these with some rhubarb fool. Recipe to follow.
1. Sift the flour and salt into a bowl. Make a well in the middle and crack in the egg’s (you could lightly fork them int a bowl beforehand).
2. Stir the eggs bringing the flour in, add in the milk and the oil to form a smooth runny batter.
3. Rest in the fridge to allow the flour to swell.
4. The consistency should be like single cream, pour into a convenient pouring jug, alternatively use a ladle.
5. Heat a small non-stick frying pan or crepe pan if you have one.
6. When hot add a small knob of butter let it melt and wipe out the excess with some kitchen towel.
7. Now pour in a ladle full of batter swirling the pan as you go keeping it nice and thin and even.
8. With a palette knife check the sides and when it has turned golden colour flip it over until golden brown
9. Carefully put on a plate and top with parchment and repeat with the rest of the batter.
Suggested sweet toppings
Spiced apple, date and whiskey Lightly stewed apple and date with some cinnamon, and a splash of whiskey. cook out the whiskey for a couple of minutes to get rid of its raw flavour
Honey, banana and pecan nut. Drizzle with some raw honey and chopped banana, roasted pecan nut
Rhubarb compote
300g Pink forced rhubarb
100g caster sugar
Juice of 1 blood orange
Pop the 2 into a pan and lightly stew until the rhubarb softens. Add the juice of 1 orange.
Savoury pancakes are also delicious, treat it as you would a wrap. Add some finely chopped chives and parsley to the batter. Smoked fish, cream cheese, lemon juice and rocket Chicken, lime, coriander and scallion, Prawn, tomato, chilli, mayo Streaky bacon, lettuce and avocado Falafel, humous, grilled red pepper



Currarevagh House
Oughterard, Connemara,
Co Galway, Ireland
H91 X3C2


+353 91 552312




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