Jam, Soured Cream And Hazelnut Pancakes
|Apricot jam||6 Ounce (175 Gram)|
|Icing sugar||1 Ounce, sifted (25 Gram)|
|Hazelnuts||2 1⁄2 Ounce, chopped (65 Gram)|
|Soured cream||8 Fluid Ounce (250 Milliliter)|
|For pancake batter|
|Flour||5 Ounce (150 Gram)|
|Castor sugar||1 Tablespoon|
|Butter||2 1⁄2 Ounce, melted (65 Gram)|
|Milk||8 Fluid Ounce (250 Milliliter)|
|Vegetable oil||2 Tablespoon|
First make the pancake batter.
Sift the flour and sugar into a mixing bowl.
Make a well in the centre and add the egg yolks and melted butter.
Mix together, then gradually stir in the milk, beating until the batter is smooth.
Grease a crepe pan or frying pan with a little of the oil.
Pour in about 4 tablespoons of the batter and tilt the pan to cover the bottom completely.
Cook over high heat for about 1 minute, then turn the pancake over and cook the other side for about 30 seconds.
Slide the pancake out of the pan.
Keep hot while you cook the remaining pancakes in the same way.
Keep them hot, interleaved with greaseproof paper.
Warm the jam and brandy in a saucepan.
When the jam has melted remove from the heat and keep hot.
Mix together the icing sugar and hazelnuts.
Put the soured cream in a serving bowl.
Lay the pancakes on a flat surface and cover each one with the jam mixture.
Roll up the pancakes and arrange on a warmed serving dish.
Sprinkle with the sugar and nut mixture and serve immediately, with the soured cream.