GRANNY  DRIED  FRUIT-FILLED  PANCAKES

Rika Theron

Ingredients:  Pancakes:
250 ml cake flour
2,5 ml salt
5 ml baking powder
12,5 ml castor sugar
2 eggs, well beaten
375 ml milk
60 g melted butter
10 ml lemon juice
4 mashed bananas, rubbed through a sieve
oil for frying.  

Filling:
110 g honey or golden syrup
30 g butter
grated rind of 1 lemon
12,5 ml lemon juice
12,5 ml brandy
110 g sultanas, chopped
110 g seedless raisins chopped
110 g chopped walnuts
10 maraschino cherries cut into quarters.

Method:
Melt honey and butter.  Add lemon rind and juice, brandy, sultanas and raisins.  Bring to boiling point.  Boil for 1 minute.  Add cherries and nuts, keep at one side while preparing pancakes.  Sift flour, salt, baking powder and castor sugar together in a bowl.  Beat eggs, milk and butter together.  Make a well in centre of dry ingredients, add liquid slowly, stirring all the time, working flour in gradually to make a thin cream consistency.  Add banana mixed with lemon juice.  Add more milk if mixture is too thick.  Grease a griddle with oil and cook pancakes until golden brown.  Keep hot.  Make about 10 pancakes.  Heat dried fruit filling and spread a little on each pancake.  Roll and place on a warm dish.  Sprinkle with a little icing sugar and serve with whipped cream.

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GRANNY  DRIED  FRUIT-FILLED  PANCAKES

Rika Theron

Ingredients:
Pancakes:
250 ml cake flour
2,5 ml salt
5 ml baking powder
12,5 ml castor sugar
2 eggs, well beaten
375 ml. milk
60 g melted butter
10 ml lemon juice
4 mashed bananas, rubbed through a sieve
oil for frying

Filling:
110 g honey or golden syrup
30 g butter
grated rind of 1 lemon
12,5 ml lemon juice
12,5 ml brandy
110 g sultanas chopped
110 g seedless raisins chopped
110 g chopped walnuts
10 maraschino cherries, cut into quarters.

Method:
Melt honey and butter.  Add lemon rind and juice, brandy, sultanas and raisins.  Bring to boiling point.  Boil for 1 minute.  Add cherries and nuts, keep at one side while preparing pancakes.  Sift flour, salt, baking powder and castor sugar together in a bowl.  Beat eggs, milk and butter together.  Make a well in centre of dry ingredients, add liquid slowly, stirring all the time, working flour in gradually to make a thin cream consistency.  Add banana mixed with lemon juice.  Add more milk if mixture is too thick.  Grease a griddle with oil and cook pancakes until golden brown.  Keep hot.  Make about 10 pancakes.  Heat dried fruit filling and spread a little on each pancake.  Roll and place on a warm dish.  Sprinkle with a little icing sugar and serve with whipped cream.