Consuming Passions - Worldwide Events Managers

Parmenter’s Amazing Mixed Pancakes

Serves: 6

Notes

Pancakes are one of the world’s great comfort foods, which may be served savoury or sweet. The secret is to use a mixture of self-raising and plain flours, and a mixture of milk and water. The following recipe is for a stunning seafood filled pancake with a chardonnay sauce.

Ingredients

The pancakes:

• 100g plain flour
• 100g self-raising flour
• 2 large eggs
• 200ml milk
• 200ml water
• 1 tsp grated lemon rind
• Pinch salt
• Light oil for cooking

The filling:

• 400g white fish fillets
• 200g prawn flesh
• 200g scallop flesh
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic finely chopped
• 40g (1 Tbsp) butter or margarine
• 40g (1 Tbsp) plain flour
• Extra flour for dusting fish
• 1/4 tsp ground mace
• 1 Tbsp chopped parsley
• Salt and pepper to taste
• 250ml chicken or fish stock
• 250ml milk
• 2 Tbsp white wine

To serve:

• 1 Tbsp grated parmesan cheese

Method

Prepare pancake batter:

Make pancakes by mixing the two flours, adding the eggs and stirring in. Add milk and water a little at a time and whisk to produce a batter with the thickness of pouring cream. Allow to stand for 30 minutes.

Prepare seafood:

The fish by drying with paper towel and cutting into 2.5 cm cubes. The scallops by patting dry on paper towel. The prawns by cutting down back of each one and removing digestive tract and then patting prawns dry on paper towel.

Cook pancakes:

Fry pancakes in pan with a little oil or butter (preferably in non-stick pan). They need not be huge playing field sized pancakes. 15cm across will be fine.

Cook seafood:

Gently cook garlic in olive oil for two minutes. Remove garlic, reserving oil. Dust all seafood in plain flour, shake in sieve to remove surplus flour and fry in olive oil as follows: Fish for 3 minutes, and remove, prawns for 2 minutes and remove, and scallops for 1 minute, and remove. Drain on kitchen towel and keep warm.