While in Vienna, at the Hotel Kaiserin Elizabeth, these pancakes were served for breakfast. I later discovered that they can be eaten at Lunch, as a main course or as a Dessert for Dinner . Anna Tomacek, 'Viennese Specialties", suggests serving them with stewed apple,or other stewed fruit. With fruit, this would serve 8. I served them with mixed berry Jelly and a little cream. This is easy and quite different to any other pancake.
Soak 60g Sultanas in 20g of rum or orange juice. Set aside
In TMX bowl place
Rind of 1/2 lemon and 20g caster sugar, grind speed 7 for 20 seconds.
Add, 150g of plain flour,pinch of salt.1/2 teaspoon vanilla.3 egg yolks,120g milk, Mix , speed 3 for 20 seconds. Let stand for 20 to 30 mins. ( I left this in the TMX jug.
While it is standing whip the 3 egg whites in a large bowl, adding 20g. caster sugar when stiff. Fold in 60g of ground almonds, (optional) Just prior to cooking, tip batter over egg white mix and fold in.
Melt 60g of butter in a large frying pan. ( I used a 27cm. non stick pan.)
Tip in mix and scatter sultanas over top. Cook over medium heat, WITH LID ON.
When bottom is slightly brown , turn pancake over. It will break up, but this is OK for as it continues to cook you will pull the pancake apart into 3/4 cm pieces. Keep turning over until cooked. Serve Hot. Place in serving dish and sprinkle generously with Icing sugar. Serve with stewed fruit or Jam and cream.
This could be prepared before the main meal and kept warm. However the cooking process is very quick so can easily be cooked while family/guests wait.
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