Wednesday, 28 September 2011

Recipe: Austrian pancakes with fig and cinnamon jam







The superb spice delivery company, the spicery, strikes again. I've signed up to receive a monthly surprise bundle of fresh ground spices to make some obscure global dish, and this one came a while ago.

They don't, sadly, do exclusively breakfasty recipes, but in this case, I thought this pud could be considered breakfast (albeit a touch indulgent and sweet).

The key is fresh spices, and the spicery ones put my stale cupboard ones to shame, and good pancake tossing. Temper the sweetness with a stonking coffee.

Ingredients (serves 4)

Fruit jam (I used homemade fig jam but they recommend plum)
2 medium eggs
450ml whole milk
120g plain flour
1/2 a lemon
Icing sugar
Cornflour
1/2 tsp of spicery vanilla powder
1 tsp spicery ground cinnamon
3tbsp spicery poppy seeds

Method

For the pancake batter combine the eggs, 200ml of milk, 120g of flour and a pinch of salt in a mixing jug and whisky until smooth.
Mix 3 tbsp of jam with the cinnamon, and a good squeeze of lemon juice.
Toast the poppy seeds in a dry pan until they start to pop and jump around.
Heat the remaining 250ml of milk in a pan together with the vanilla powder and 2tbsp of icing sugar.
Put 2 tsp of cornflour into a cup. When the milk has come to the boil, take it off the heat and pour a splash of hot milk over the cornflour. Stir to a smooth paste then add it back to the hot milk and whisk over a low heat for a couple of minutes until the sauce thickens.
Cook the pancakes then spread them with the spiced jam, roll up and drizzle with the vanilla sauce. Lastly, sprinkle them with the toasted poppy seeds.

2 comments:

  1. sounds nice, looks nothing like an austrian "pancake" though.

    ReplyDelete
  2. Thanks for your comment Doris - I'd love to hear more about what the genuine article entails, I know Austrians do the sweet stuff particularly well.

    ReplyDelete