Rhodes Mezzanine’s chef makes Christmas pancakes for us...
Pancakes with cranberry sauce
For the pancakes: 225g plain flour Pinch of salt 2 eggs 600ml milk 50g unsalted butter, melted Vegetable oil for frying
For the cranberry sauce: 450g fresh cranberries 200g caster sugar Juice of two oranges 2 teaspoons very finely chopped shallots 5 tablespoons port Pinch of salt 1 tablespoon redcurrant jelly
To make the sauce: 1 Place all of the ingredients, except the redcurrant jelly, into a saucepan. 2 Bring to a simmer and cook over a moderate heat for 10-15 minutes, stirring occasionally. 3 Once the berries are tender and have begun to break down, add the redcurrant jelly to the saucepan and mix well. 4 When the jelly has melted into the sauce, remove from the heat and chill before serving.
To make the pancakes: 5 Sift the flour and salt into a large bowl. 6 Whisk the eggs and the milk into the flour. 7 Add the melted butter and whisk into the mixture. 8 Preheat a non-stick frying pan. Lightly oil the pan and pour in some of the mixture. 9 Cook for 40-60 seconds, until golden brown. Turn the pancake over and cook for a further 20-30 seconds, then serve.