We think of pancakes on Shrove Tuesday, when in fact they make an ideal sweet for anytime of the year. This is slightly adventurous, but fun to make and rather like an illusion, as the ice cream in the centre is cooked- yet still remains frozen.
FOR THE BASIC PANCAKE BATTER
100g/4oz plain flour
300ml/ ½ pt milk
oil for frying
FOR THE FILLING
Fruit of your choice, fresh, canned or frozen and thawed
Ice cream to compliment the fruit
FOR THE MERINGUE
3 egg whites
175g/6oz caster sugar
1. Make the pancake batter: sift the flour and salt into a mixing bowl, break the eggs into the centre, add about a quarter of the milk. Whisk thoroughly until smooth, then gradually add the remaining liquid to give a thin pouring batter with the consistency of single cream. Alternatively, place all the ingredients in a food processor and whiz well.
2. Heat a little oil in a small frying pan until very hot. Pour in a little batter, roll around to cover the base of the pan cook on this side, flip over (or be brave and toss the pancake) and cook on the other side. Turn out on greased paper. Repeat until all the batter is used.
3. To make the meringue: place the egg whites in a mixing bowl, whisk until the egg whites stand in peaks, gradually add the sugar a little at a time until all the sugar is used.
4. Fill the centre of each pancake with your choice of fruit and place a scoop of ice cream on top, fold over and completely cover with the meringue. Place under a pre-heated grill or in a hot oven until the meringue has lightly coloured. Serve immediately.
Nutrional Information supplied by http://www.newleaflincolnshire.co.uk/