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French currant pancakes

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Woman's Weekly French currant pancakes
Woman's Weekly French currant pancakes
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe These pancakes, from a recipe dating back to 1924, are baked in the oven, rather than cooked in a frying pan. Good for everyday family dessert, not just Pancake Day

Ingredients

  • 1 medium egg
  • 2 level tbsp caster sugar
  • 4 level tbsp plain flour
  • 1 tbsp currants
  • 150ml ( pint) milk
  • 45g (1oz) butter
  • Tray of 4 Yorkshire pudding tins, buttered

Make these in a small sandwich tin if you don't have Yorkshire pudding tins.

Method

  1. For the pancake batter, whisk the egg and sugar in a large bowl. Stir in the flour and add currants. Put the milk and butter in a pan and heat until butter melts. Gradually stir in the dry ingredients, mix well and leave to stand for 30 minutes.
  2. Set the oven to Gas Mark 6 or 200C. Stir the batter and divide half of it between the tins. Bake them for 15-20 mins until risen and browned (they will drop when you take them out of the oven). Serve at once with lemon butter (2 tbsp softened butter, 1 tbsp sugar and grated rind of 1 large lemon mixed together), if liked, and lemon wedges. While eating those pancakes, use the rest of the batter to make the other pancakes.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 221(kcal)
  • Fat 12.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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