Pancake with Maple Syrup...YUM YUM

Preparation Time: 40 - 50 minutes

Serving for 3 - 4 with 2 pancakes per person


Ingredients

4 oz self raising flour
pinch of salt
1 egg
1 egg yolk
10 fluid oz milk
1 Tbsp melted butter

Method

1. Sift the flour with the salt into a bowl.
2. Make a well in the centre and add the egg and yolk.
3. Add the milk slowly and stirring all the time.
4. When half the milk has been added, stir in the melted butter and beat well until smooth.
5. Add the remaining milk and leave to stand for 30 minutes before cooking.
6. Check the batter for consistency of thin cream - if too thick add a little extra milk.

Tips - Allow the mixture to stand because this has the effect of softening the starch cells, making the pancakes thinner without being tough.

Cooking the pancakes
1. Put a few drops of oil when pan is hot.
2. Take 1 Tbsp of the batter and tip this into the pan.
3. Immediately rolling it round clockwise to coat the bottom evenly.
4. Use a 6-inch diamete pan for cooking.
5. Cook until the underneath of pancake is a good brown colour.
6. Run a palette knife under the edges to loosen the pancake. Then raise it slightly with the fingers and slip the knife underneath.
7. Flip the pancake over and cook for about 10 seconds on the other side.
8. Serve with maple syrup and whipped butter for excellent taste.

Tips: A proper pancake pan is shallow about 6 inches in diameter. Alternative is an omelette is good too.

Rum Balls

Preparation Time: 30 minutes

Serving for 4 - 5

Ingredients

12 ounces vanilla wafers, finely crushed (3 cups)
1 cup finely chopped pecans/almonds/hazelnuts
1 cup icing sugar
1 cup semisweet chocolate morsels
1/2 cup light corn syrup
1/3 cup rum

Method

1. In a medium-size mixing bowl, combine crushed wafers, pecans/almonds/
hazelnuts, and 1/2 cup icing sugar; set aside.
2. In a double boiler over simmering water, melt chocolate morsels with corn syrup.
3. Add rum; stir until smooth.
4. Pour chocolate mixture over wafer mixture. Stir to combine thoroughly. Shape mixture into 1-inch balls; place on waxed paper.
5. Dust each ball with cocoa powder. Alternatively, you can roll the rum balls over chopped nuts.
6. Refrigerate the rum balls for an hour before serving.