Food For Thought Pineapple Marshmallow Pancakes

Press, Volume CIV, Issue 30914, 22 November 1965, Page 2

Food For Thought Pineapple Marshmallow Pancakes

(By

ALAN TREMAIN)

Pineapple marshmallow pancakes made a delightfully different sweet. All you need is a 2s packet of marshmallows. Another point in this recipe’s favour is that it does not take long to make. Ingredients: 6oz of flour 6 level tablespoons of raspberry jam 3 medium eggs 20 marshmallows, halved. Pinch of salt 6 small pineapple rings About i pint of milk.

Method: Sift the flour and salt into a basin. Make a well in the centre and break in the eggs. Gradually mix to a smooth batter with nearly quarter of a pint of milk. Then beat rapidly for two to three minutes. Gently stir in the remaining milk from the quarter of a pint plus four extra tablespoonsful. Heat a large, heavy frying pan and brush with melted lard or cooking oil. Pour in enough batter to cover the base and fry one side only over a moderate heat until it is golden brown. Remove the pancake from the pan to a sheet of grease-proof

paper. Fry the rest of the mixture in the same way. You should have six. Spread the cooked sides of each with jam. Place a pineapple ring on the centres and top with marshmallows. Fold up like an envelope. Melt enough butter in the frying pan to cover the base. Then fry the pancakes, first on one side and then on the other until golden. Serve on a heated platter with mallow sauce.

Mallow sauce.—Melt one ounce of butter in a saucepan and add one level tablespoon of flour. Cook gently without browning for two minutes. Remove from the stove and stir in quarter of a pint of the pineapple syrup from the tinned pineapples. Return the saucepan to the stove. Cook, stirring constantly until the sauce conies to the boil and thickens. Add four ounces of marshmallows and allow the mixture to simmer. Stir gently until the marshmallows have melted. The sauce is now ready.