Our summer has finally
come to an end. It's been long and eventful. Filled with lots of travel,
family visits, and reunions. And work too amongst all the play. We are
celebrating Ramadhan. A few birthdays were dotted along the
way. We ate a
lot.
We visited the beautiful city of Sydney. One of the most amazing places I've been to. That's when I realised how much I missed
raw nature, the countryside, seafood, the mountains and rain. Yes, rain.
And fog. And that light! Sydney has amazing light. And beautiful
sky. Always a beautiful shade of blue.. When its not rainiing (pun intended). Haa haa
And the best part of the
summer holidays- long and leisurely breakfasts. We had eggs every way
possible- baked, fried. Ofcourse scrambled ones always made it on the top of the list. They're just the way I like it.
But what we all did
agree on and always have is, pancakes. They're usually the Saturday
pancake kind. Standard batter but different toppings. Hershey's Chocolate syrup kids, Honey for me, Nutella for everyone. They loved it with peanut butter, cream, banana, walnuts you name it. Oh, and additional
sprinkles for the kids.
These are a slight
variation though, semolina pancakes. I first had these in dubai at Al-barsha . I was smitten, still am actually.
They smothered theirs in
honey butter. I decided to fill mine with honey sweetened instead. We were just leisuring actually so its seemed only
appropriate. They went down well, really well actually. Although the
kids would have preferred to have their topped with sprinkles.
Pancakes with Honey
Ingredients:
250g (8oz) fine semolina
2 tsp flour
1 tsp instant yeast
1/2 tsp baking powder
1 tsp sugar
480ml (16fl oz) warm milk
500g (16oz) mascarpone cheese
4 tbsp honey, plus extra to serve
butter, for greasing
pistachio nuts, to serve
Directions:
In a large bowl, combine
the semolina, flour, yeast, baking powder and sugar. Put the milk in a
blender and add the dry ingredients. Whizz until the pancake mixture is
combined and no lumps remain. Transfer to a bowl and cover with a tea
towel. Leave in a warm, dry place for 45 minutes, until slightly risen
and bubbles have formed on the surface.
Meanwhile, whisk the
mascarpone with the honey and set aside. When you are ready to cook,
whisk the pancake mixture – it should be the consistency of double
cream. If it is too thick, add a little water.
Put a large nonstick pan
over medium heat and grease with butter. Ladle some batter into the
pan, tilting and swirling it around for an even layer. Cook for 1-2
minutes until the bottom is set and many bubbles have formed on top.
Using a fish slice, remove the pancake from the pan and set aside on a
plate. Repeat with the remaining batter.
To serve, drizzle with a
little more honey and scatter over the raisins, almond flakes.
Makes about 40 pancakes.
