Dessert Recipes - Quire of Paper Recipe

Ingredients

For the batter

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 25 g/1 oz/2 tbsp caster (superfine) sugar

• 1.5 ml/1/4 tsp grated nutmeg

• 3 eggs

• 150 ml/2/3 cup milk

• 150 ml/2/3 cup single (light) cream

• 30 ml/2 tbsp sherry

• 100 g/4 oz/1/2 cup butter

• Oil, for shallow frying

For the filling

• 50 g/2 oz/1/4 cup icing (confectioners') sugar

• Finely grated rind and juice of 1 small lemon

• Clear honey

---

Method:

1. To make the batter, sift the flour, sugar and nutmeg into a bowl. Make a well in the centre. Add the eggs and milk and beat thoroughly until smooth.

2. Whisk in the cream and sherry. Melt half the butter and whisk into the batter. Chill for at least 30 minutes.

3. Meanwhile, to make the filling, beat the remaining butter until soft, then beat in the icing sugar, lemon rind and juice. Heat a little oil in a small frying pan (skillet).

4. Add about 45 ml/3 tbsp of the batter and swirl round to coat the base. Cook until the underside is golden, then flip over and cook the other side.

5. Slide out of the pan on to a sheet of greaseproof (waxed) paper on a plate. Cover and keep warm over a pan of hot water while cooking all the other pancakes (20 in all).

6. Stack the pancakes with alternate layers of the lemon filling and clear honey, finishing with clear honey drizzled over the top. Serve straight away, cut into wedges.