Strawberry Cream Pancakes

Ingredients:

For the pancakes:

120g plain flour, sifted
1 tbsp caster sugar
1 egg plus 1 yolk
2 tbsp melted butter
230 c c milk
pinch of salt
For the filling:

fresh strawberries
whipping cream

Method:

1.  Sift (the already sifted) flour again together with salt and sugar into a bowl.

Make a well in the centre and add the egg, the yolk and a little milk.  Stir well, gradually in the flour

 and adding in enough milk to make a thick cream.

2.  Add melted butter , mix well , and add remaining milk.  Set aside in refrigerator for one hour to 'rest'.

3.  Heat a small thick omelette pan, wipe over with oil and pour in sufficient batter to coat the base
   of the pan thinly.  It is important to roll the pan around off the flame to distribute the batter evenly.  When the base of the pancake is brown, turn and cook for a further minute on the second side.

Alternative method:

Break egg into base of blender, add yolk and half the milk.  Sift in the flour, sugar and salt, and blend well until mixture is thick and creamy.  Short bursts in the blender are better at first until mixture is moving.  Then add in the melted butter and remaining milk .  Rest as before.

Note  :

Pancake making is an art.  Don't be discouraged if you cannot get them thin and light at the start...it will come.  It is far better to practise pancake making for a while before you attempt a recipe that calls for them.

.....extracted from  'Cakes and Desserts' ...compiled by MPH Publishing House...hope they will republish these recipes again because my present book is already old and torn.