Batters, fritters, waffles and pancakes

Press, 23 May 1977, Page 12

Batters, fritters, waffles and pancakes

By

CELIA TIMMS

The making of batters, fritters, pancakes and waffles goes well back into history. It is claimed that a French king took home a method for making fritters from one of the Crusades. Hawkers in Chaucer’s time offered waffles in the streets of London and a Saracen was the j first to stir fruit into a i honeyed batter, it is said, to ' fry in sweet oil. It is possible that some of the recipes I have selected for today have been altered very little from those used in far-off times. The pleasure of eating this type of food has certainly not diminished. PANCAKE BATTER This is an excellent allpurpose batter for pancakes iwith savoury fillings. The re'cipe makes about 30 six-inch I pancakes. ; Vou will need: i 4 eggs I 2 cups flour I 2} cups milk } cup butter, melted Salt . Method: If you have an electric blender, whirl the eggs, flour and milk, with a pinch of salt, for I minute, then blend for a further few seconds while adding the melted butter. Refrigerate for at least an hour before using. If no blender is available sift flour with a pinch of salt, make a well in centre and break eggs into this. With wooden spoon blend flour and eggs until smooth, then very gradually (stirring all the

time) add the milk and melted butter. Blend well.

Refrigerate for an hour, then, using a heavy-based pan about 6in in diameter, lightly brushed with oil, heat until a few drops of water sprinkled on base will sizzle and bounce. Pour in .only 2-3 tablespoons of batter and tip pan so that it immediately spreads over and covers the base. Cook until under side is lightly browned, turn with slide and lightly cook other side. Fillings Crepes, or pancakes, can be stuffed with a variety of fillings then rolled and arranged in an ovenproof dish, a sauce poured over them, baked at 350 deg for about 15-20 min. and served as an entree or luncheon dish. The fillings can provide a rewarding exercise for your imagination and ingenuity. Almost any fish, shellfish, cooked meat or cooked vegetable with a complementary sauce poured over them may be used. Suggestions include: Minced cooked chicken with a flavouring of onion, combined with a little thick white sauce, and a can of mushroom soup poured over the top before baking.

Tinned or flaked cooked fish, flavoured with lemon juice and a pinch of nutmeg, combined with thick white sauce and served with a cheese sauce or a can of tomato soup as a sauce. Cream-style sweetcorn and finely chopped fried bacon, with tomato soup. For dessert the pancakes can be filled with drained cooked fruits or bottled fruits, crushed pineapple; thick apple sauce; mashed banana, lemon juice and cinnamon; thick marmalade or jam. A complementary sweet sauce can be served with these too — or ice cream and whipped cream with a topping of liqueur. PEACH PANCAKES These gourmet Peach Pancakes make a dessert for a very special occasion. Ingredients given make enough for six servings. You will need:— 6 ripe fresh peaches or nectarines 3 tablespoons Grenadine 3 tablespoons Cointreau 4 tablespoons crumbled macaroons or meringues Crepe mixture Method: Peel and thinly slice fruit and marinate in the combined liqueurs, stir- ■ ring frequently to completely : moisten the sliced fruit. 'Leave to stand for half an jhour. Cook crepes on one ’side only. Place a little fruit: jin centre of each. Fold into quarters like a handkerchief ; and arrange in a wellbuttered ovenproof dish. Pour over remaining marinade and sprinkle with crumbled meringues. Place under grill and brown quickly. Serve immediatelv with ice-cream or whipped cream. FRITTER BATTER Fritter batter can be used to cover cooked meats, chicken pieces, thick ham slices, vegetables or fresh fruit. Fritters should be cooked in deep fat or oil, which should be pre-heated to 370 F. Without a thermometer I test heat by throwing two or I three small cubes of bread’ into the oil. It should be i brown in 60sec when the temnerature of the oil is at i 370 F. This basic batter should! make about 12 to 15 fritters, j You will need:— 1 cup flour 4 teaspoon salt 2 eggs Two-thirds cup milk <

1 tablespoon melted butter 1 tablespoon brandy or lemon juice

Method: Beat egg yolks until thick and lemon coloured, add milk, melted butter and brandy and blend well. Add sifted flour and salt and stir only until blended. Beat egg-whites until stiff but not dry and carefully fold in. FLOWER FRITTERS

For something unusual and very impressive, try these Flower Fritters to serve with drinks.

Sprinkle freshly picked flowers from a squash or zucchini plant with lemon juice, salt and pepper and dip them into fritter batter. Fry in hot, deep oil. Drain on absorbent paper and serve with a spicy tomato sauce. APPLE FRITTERS Apple Fritters are prob-; ably the most popular fruit, fritters. Ingredients here make enough for six servings. You will need:—1 mixture fritter batter 3 large cooking apples Sugar Lemon Juice Rum or sherry Method: Peel apples and cut in i inch slices, sprinkle with sugar, lemon juice and a little rum and stand for an hour, stirring occasionally to allow flavourings to be absorbed. Drain and dip each slice in batter and fry in hot, deep oil until golden brown. Drain on absorbent paper, sprinkle with castor sugar and serve while hot with cream. ORANGE FRITTERS Orange Fritters make an excellent dessert, but they take more time to prepare than others. The recipe makes enough for six servings. You will need:— 3 navel oranges 1 cup sugar 4 tablespoons brandy 2 cups water Fritter batter as given. Method: Carefully peel oranges, removing all trace of pith. Break each into sections. Boil sugar, water and brandy together until a syrup has formed — about 10 min. Drop the prepared orange sections into this hot syrup and simmer gently for 10 min. Drain well and leave to get cold. Pour batter over the drained fruit and stand for another 10 min., then fry in hot, deep oil until delicately browned. Drain on absorbent paper and dust, with sieved icing sugar. CREPES SUZETTE I This is a simplified version : of the much acclaimed: French dessert. Crepes; Suzette. Serves six. You will need:— 1 cup butter I cup castor sugar Rhind of 2 oranges Juice of 1 orange 1 teaspoon lemon juice J cup rum or Curacao 1 cup brandy 1 mixture pancake batter Method: Cream butter and sugar until light and fluffy. Remove the rind from 2 oranges very carefully with I a very fine grater, making ; sure that none of the pith is' .included and add to butter, and sugar. Add strained juice of 1 of the oranges; and the lemon juice and; Curacao or rum. Spread on; the cooked, warm Crepes,; fold into neat parcels, or roll I and arrange on a hot serving; dish. Sprinkle with sugar, and then with the brandy.; warmed. Ignite the brandy i gjfd serve flaming. 1