American pancakes with caramel apricots and cream.
Apparently, there are two things wrong here. One, and I’ve accepted that from the beginning, it’s the cream. It’s not whipped anymore. Reason being my “cream maker”, the pressurised “machine” that uses compressed gas to make the cream, has leaked gas.
So my cream stayed liquid. I agree to that. I didn’t have any extra to whip by hand, so there it is. Liquid. The second, someone has pointed out that my garnish of “spinach or basil” as he puts it is not right. Now everyone has it’s own opinion here, but mine, as an intrepid eater I think basil works just fine here. And I’d use it again.
- For the pancakes:
- 140g flour
- 130ml milk
- 1 large egg
- 2 tbsp melted butter
- 2 tbsp caster sugar
- 1/2 tsp salt
- 1 tsp baking powder
- For the rest:
- 4-5 large apricots
- 50g caster sugar
- 350ml double or whipping cream
- 5ml vanilla essence or extract
So for the recipe. Sift the flour in a bowl, mix in the milk, the egg, the sugar, salt and baking powder. Mix well to get rid of any lumps, then incorporate the melted butter. (Put the butter 20 seconds in the microwave).
Heat the non-stick frying pan and with a large spoon, place dollops of the mixture in the lightly oiled heated pan. Flip over when bubbles of air start to appear on the surface and brown on the other side as well.
For the caramel sauce, slice the apricots in eights. In a smaller frying pan, heat the sugar with nothing in in until it forms a brown caramel colour, do not burn. Add the apricots, and 50ml of cream, the sauce will bubble, the sugar will melt and apricots soften. Now you have a sauce.
Serve these american pankakes as presented, two per person with apricots and sauce over, and topped with whipped cream as you wish. Garnish with basil should you feel intrepid.