Lesson 6 – How to make Delia’s Pancakes

this is a perfect pancake which shouldbe golden thin and lacy and in thislesson we’re going to show you how tomake themthis is a two egg butter made the sameway as less than five place the pan overa medium heat then add 50 grams ofbutter you don’t need a special pan thisis our online frying pan which isexactly the right size and as soon asthe butter has melted add 2 tablespoonsto the batter mixture this enriches itgive a whisk now pour the rest of themelted butter into a bowl I have here awad of kitchen paper which we’re goingto use later on to lubricate the paneach time we make a pancake then beginby doing a test pancake just so that youcan get the feel of it we have what wecall a pancake ladle here that holds 35mils of batter the stockist is hereonline but one and three-quartertablespoons of batter is the same amountand you can measure this into any ladlethe test pancake is made in the same panthe butter was melted in soon as thebatter hits the hot pan tip it roundfrom side to side quickly to get thebase evenly coated if you have any holesin it add a teaspoon or so of themixture just to fill them in it shouldtake half a minute or so to cook thenyou can lift the edges with a paletteknife and have a peep to see if it’stinged golden and if it is just flip thepancake over with the palette knife theother side will take just a few secondsthen slide it onto a plate sitting overa pan of simmering water to keep it warmyou can if you want to make the pancakesthicker but either way they’re very wellbehaved and they’re very easy tomaneuverthe two egg batter makes 14 to 16 enoughfor all the family now all they need isto be sprinkled with sugar drenched inlemon juice then folded into a triangleand sprinkled with a little more sugarthis is a recipe I first ate in Germanyit’s called kaiserschmarrn becauseapparently one of the kaisers really wasvery fond of them here in my saucepanI’ve got two tablespoons of warm drumand to that I’m adding a hundred and 40grams of sour cherries give them a stirand let them soak for about 30 minutesoff the heat now you can make thepancakes or you can as here have madethem earlier in which case with a smallsquare of parchment in between eachpancake to stop them sticking and storein the fridge or also they do freezevery well you need about 8 pancakes whatwe’re going to do now is use a sharpknife and cut the pancakes across intofive strips like this and then cut themin the other direction so you end upwith small squares now in a large fryingpan melt 40 grams of butter over amedium heat and when it gets to thefoaming stage add all the pancakesquares the cherian rum mixture followedby a hundred grams of toasted flakedalmonds now you need to cook this forthree to four minutestossing and turning the mixture untilit’s hot and slightly golden when that’shappenedsift two tablespoons of icing sugarthat’s been previously mixed with ateaspoon of ground cinnamon all over thesurfacethen place the pan under a very hotpreheated grill for a few minutes untilthe sugar starts to caramelize servethem straight away divided into warmdishes and pour over some well chilledpouring cream[Music]now for our grand finalethis is a classic French recipe calledcrepe Suzette which is perhaps one ofthe most famous pancake recipes in theworldthese pancakes are exactly the samebatter but this time with the additionof the grated zest of a large orange andone tablespoon of castor sugar here I’vegot 200 mils of freshly squeezed orangejuice which comes from three to fourlarge oranges and to that I’m adding thejuice of one large lemon then the gratedzest of one of the large oranges and thelemon one round a tablespoon of goldencaster sugar and four tablespoons of anyorange liqueur like Grand Marnier orCointreau or you can just use brandy nowmelt 50 grams of butter in a largefrying pan pour in the citrus juices andallow them to heat very gently thenplace the first pancake in the pan andgive it time to warm through[Music]before folding it in halfand then in half again to make atriangular shapeslide this onto the very edge of the panthen add the next onecontinue like this until they’re allreheated folded and have absorbed mostof the source there are about 14 to 16in all then just spread them all overthe pan and spoon any remaining juicesover them if you want to be reallytraditional warm some brandy in a smallsaucepan and warm a ladle with it thenpour the brandy into the ladle set lightto it with some help and pour the flamesover the pancakes the boozy citrusflavor is so good you won’t need toserve anything at all with them you’lllove them just as they are any questionsjoin our online forum or one of our liveweb chatsyou[Music]