Saturday, March 15, 2008

Blitzed Raisin Pancakes

When it comes to making batter, especially pancake batter, i usually fall back on a quickie cheat - slosh everything into a blender or food processor and just blitz it till smooth.There are probably one hundred rules why one shouldn't prepare cake batter this way, but rarely do I have the patience to sift, whisk and stir the ingredients together. Touch wood, my cakes haven't failed me thus far...

Eye-balled it for this recipe (so measurements are a rough estimate) that is basically made up with everything that was left in my cupboard since it was pre-groceries night...

Blitzed Raisin Pancakes
Two cups Plain flour
Half cup of Evaporated milk
3/4 cup warm water
Half cup of sugar
A pinch of salt

Place ingredients into the blender except for raisins. Blend till smooth. Add a handful of raisins in and blitz. Stir in remainder of raisins. Heat small skillet with a bit of butter or olive oil. Pour a ladle of batter and smoothen base by moving skillet in a round motion. Leave to cook until batter doesn't stick to bottom of pan and flip.

p/s: I had this with Smuckers' Unsweetened Strawberry Preserve. The tartness went well with the sweet raisins!

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