Christmas pancakes

Rhodes Mezzanine’s chef makes Christmas pancakes for us...

Recipe, Festive
Recipe, Festive
1/2
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.

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