PANCAKE PIE WITH RAISINS AND WALNUTS
Alternating layers of pancakes with a honey , nut and raisin filling .
This dessert tastes like baklava , although it is entirely different .
Make a pancake batter , let us use the traditional Georgian preparation .
Place 2 cups of plain flour and a pinch of salt in a bowl .
In a separate bowl beat 4 eggs.
Gradually add the eggs to the flour mix , you can use a wooden spoon but I use an electric mixer on low .
Now slowly add 2 cups of skimmed milk and 4 tbs of melted ghee .
Continue to mix until the batter is smooth .
Now the most important step to any light pancake ......
Refrigerate the batter for 2 hours , this allows the flour particles to soften , producing lighter pancakes .
While the pancake batter is chilling , prepare the filling .
Place 2 cups of raisins in a bowl with 170 gm of coarsely chopped walnuts .
Melt the 330gm of ghee with 1 cup of castor sugar , let the mix bubble gently until the sugar is dissolved ....( about 10 minutes . )
Now add 1/4 cup of honey , the dissolved sugar in the bowl with the raisins and chopped walnuts .
Make the pancakes by dropping spoonfuls of the batter into a heated and oiled pan .
Layer the prepared pancakes on a serving plate and generously dot the filling over the pancakes between the layers .
Finish with a topping of the filling .
Refrigerate with till you are to serve .
Sprinkle with icing sugar prior to serving .
Cut into wedges to serve .
Alternating layers of pancakes with a honey , nut and raisin filling .
This dessert tastes like baklava , although it is entirely different .
Make a pancake batter , let us use the traditional Georgian preparation .
Place 2 cups of plain flour and a pinch of salt in a bowl .
In a separate bowl beat 4 eggs.
Gradually add the eggs to the flour mix , you can use a wooden spoon but I use an electric mixer on low .
Now slowly add 2 cups of skimmed milk and 4 tbs of melted ghee .
Continue to mix until the batter is smooth .
Now the most important step to any light pancake ......
Refrigerate the batter for 2 hours , this allows the flour particles to soften , producing lighter pancakes .
While the pancake batter is chilling , prepare the filling .
Place 2 cups of raisins in a bowl with 170 gm of coarsely chopped walnuts .
Melt the 330gm of ghee with 1 cup of castor sugar , let the mix bubble gently until the sugar is dissolved ....( about 10 minutes . )
Now add 1/4 cup of honey , the dissolved sugar in the bowl with the raisins and chopped walnuts .
Make the pancakes by dropping spoonfuls of the batter into a heated and oiled pan .
Layer the prepared pancakes on a serving plate and generously dot the filling over the pancakes between the layers .
Finish with a topping of the filling .
Refrigerate with till you are to serve .
Sprinkle with icing sugar prior to serving .
Cut into wedges to serve .
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