PANCAKES
3 Tablespoons Flour
Half Cup Milk
1 Egg (Separate the Yolk and the White)
1 Teaspoon Baking Powder
Olive Oil for Frying
For the Sugar Syrup:
3 Tablespoons Brown Sugar
1 Cinnamon Stick
1 Star Anise
2 Tablespoons Water
In a bowl add three tablespoons
of flour, a teaspoon of baking powder, the yolk of one egg and half a cup of
milk and mix well till you end up with a smooth batter. The batter need not be
too runny.
In another bowl whisk the white
of the egg from which the yolk was separated till it fluffs up and becomes
stiff. This may take some time but the effort pays off. Once that is done
gently fold it into the pancake batter. Ladle the mixture into a frying pan
with some olive oil and fry till both sides are cooked well and slightly
coloured.
In a pan on medium heat add three
tablespoons of brown sugar and a bit of water. Throw in a cinnamon stick and a
star anise for flavour and aroma. The water will eventually evaporate leaving
behind awesome sugar syrup to serve with the pancakes.
CREPES
1 Egg
2 Tablespoons Flour
Half Cup Milk
Olive Oil for Frying
In a bowl beat an egg and divide
it into two portions (only half an egg is required to make a couple of large
crepes). To the beaten egg add two tablespoons of flour and mix well. Then add
milk, a little at a time, stirring continuously to get rid of all lumps. Add
just about enough milk so as to make sure the batter is not too thick and not
too runny at the same time.
In a pan heat some olive oil and
add some of the batter to the pan. Swirl the pan around so that the batter
spreads evenly and a decent circular shape is achieved. Let the batter cook
under constant surveillance and then flip the crepe so that both sides are
nicely cooked.
Strawberry Syrup: Fresh
strawberries can be used although canned ones are more convenient. Add a
heaping tablespoon of the canned strawberries to a pan with the liquid, and a
tablespoon of sugar and heat till the liquid reduces and starts to thicken. Add
in a cinnamon stick and some cloves. Keep the heat going till the syrup is nice
and thick and then pour over the crepes.
Chocolate Syrup: In a pan melt
some cooking chocolate with a knob of butter. Keep stirring and control the
heat as chocolate has a tendency to burn very quickly. Add some milk to loosen
the melted chocolate and then when the chocolate is smooth and velvety, pour
over the crepes.
