COOK WITH ELIZABETH APPLE PINEAPPLE PANCAKES

Press, Volume CIII, Issue 30511, 5 August 1964, Page 2

COOK WITH ELIZABETH APPLE PINEAPPLE PANCAKES

Pancakes make a change of sweet which can be used as variable as the weather. Serve them in the traditional way with sugar and lemon juice; top them with jam and whipped cream; roll them and serve them with preserved ginger syrup, or a honey and lemon syrup made by heating honey with a little cinnamon, hot water and lemon

juice. You can also make a date, lemon and stewed apple mincemeat flavoured lightly with spices and roll the pancakes round it and sprinkle them all with sugar. They are all nice, and all can be adapted from the batter given here, for these Apple and Pineapple pancakes. Ingredients: 4oz flour 2 eggs 1 cup milk loz melted butter Pinch salt 1 small tin pineapple pieces 2 large cooking apples 2 tablespoons sugar 1 teaspoon butter 1 dessertspoon lemon juice

1 dessertspoon cornflour.

Method: Peel and slice apples , and cook with a little sugar and water until tender. Drain the juice into a saucepan and beat the apple to a smooth pulp with a teaspoon of butter, and add the pineapple cut into small pieces, mixing well through. Add the

pineapple juice to the apple juice, lemon and sugar to taste. Heat and thicken with the cornflour mixed with a little cold water. Cook until clear and smooth and keep hot. Sift flour and salt into a bowl, add eggs, milk and melted butter and stir until the batter is smooth. Stand for 20 minutes. Heat a lightly greased pan and drop in a spoonful of the batter, tipping to run thinly and make an even pancake. Shake loose and turn when brown. Place a spoonful of the -pple pineapple mixture across one edge and roll up. Arrange side by side in a hot dish and when all are ready, spoon a little of the hot glaze over them.