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Savoury pancakes may be served with fillings such as creamed mushrooms, chicken, fish etc., while the<br />
sweet version is delicious simply served with a sprinkling of sugar and lemon or with jam or honey.<br />
To cook, preheat appliance to No. 4. Brush the base of the baking pan with a little butter. Spoon in<br />
a generous tablespoon of the mixture and spread thinly with a wooden spatula. Cook for a couple<br />
of minutes before turning gently to brown underside. Cook remainder of mixture in the same way,<br />
stacking and covering with a tea towel as they cook.<br />
Sift the flour into a bowl and make a well in the centre. Beat eggs and milk together and pour into the<br />
well. Gradually draw in the flour and whisk until you have a smooth light batter. Whisk in the melted<br />
butter (and sugar, if making sweet pancakes). Allow mixture to stand for 20 minutes.<br />
100gr plain flour<br />
2 eggs, beaten<br />
25gr butter, melted<br />
30gr castor sugar (ONLY for sweet version!)<br />
250ml milk<br />
Additional butter for cooking<br />
This is a simplified of a traditional French recipe. It is the basis for either sweet or savoury version.<br />
NORMANDY PANCAKES<br />
Spoon onto serving plates or bowl, spoon on the Parmesan and a little chopped parsley and serve at<br />
once.<br />
Allow to cook for about 5 minutes, stir in another cup of boiling stock and continue cooking, checking<br />
from time to time. As stock is absorbed, add another 1/2 cup, together with herbs and pepper and<br />
continue cooking, stirring occasionally. Cook until rice is tender, about 15 - 20 minutes.<br />
Preheat appliance to No. 2 and melt the butter. Tip rice into backing pan, add the ham and mushrooms<br />
and sir until rice becomes opaque. Add approximately 1 cup of boiling stock, stir, then close lid and raise<br />
heat to No.4.<br />
2 -3 tablespoons butter<br />
1 cup Arborio rice<br />
1 white onion, finely chopped<br />
2 slices double-smoked ham, chopped<br />
1 cup thinly sliced or chopped mushrooms (Swiss Browns are great!)<br />
2 1/2 - 3 cups boiling well flavoured chicken stock<br />
3 tablespoons chopped parsley<br />
2 teaspoons chopped thyme leaves<br />
pepper to taste<br />
Parmesan cheese<br />
This is a quick and easy way of making a delicious risotto meal.<br />
MUSHROOM & SMOKED HAM RISOTTO WITH HERBS Serves 2<br />
DEEP PAN
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