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BATTER AND PANCAKESMost Irish country people associate batter and pancakes with Shrove Tuesday, which we called Pancake Tuesday because it was a day spent making batters and pancakes. We used to sprinkle the pancakes with sugar and serve them hot with a lemon sauce. Today we serve them with all kinds of sweet or savoury fillings or sauces.Serves: 4–6 to cook and serve: 1oz butter 25g 11/2 level tablespoons lemon wedges a little caster sugar Preparation time: 10 minutes Cooking time: 10 minutes Ingredients: batter: 4oz flour 100g 1 cup pinch of salt 1 egg 1oz melted butter 25g 11/2 level tablespoons 10 fl oz pint milk 275ml 11/4 cups Method (for batter): Sieve flour and salt into a bowl. Make a well in the centre and drop in egg, melted margarine and half the milk. Beat with a wooden spoon, gradually drawing in the flour from the sides of the bowl; beat well to form a smooth batter. Beat in the remaining milk, cover and let stand for 2 hours. Method for pancakes: Melt butter in a medium-sized frying pan. Pour off excess to leave pan lightly greased. Pour in enough batter to make a very thin coating in the pan, and cook until underside is golden brown. Toss or turn the pancake and cook until the other side is golden brown. Sprinkle with sugar, loosely roll up. Keep warm until ready to serve. Garnish with lemon wedges.
CRAWFISH PANCAKESThe crawfish, called crayfish in many parts of America, is not unlike the lobster. Though much bigger, it has no large front claw. In Ireland crawfish are in season all year round but are most plentiful during the summer months.Serves: 4–6 Preparation time: 20 minutes Cooking time: 30–40 minutes Ingredients: 1 lot of pancake batter (see page 43) 1lb crawfish meat 500g 2 cups 10 fl oz pint white wine 275ml 11/4 cups 1oz butter 25g 11/2 level tablespoons a few peppercorns l finely chopped onion 1oz flour 25g 1/4 cup finely chopped parsley 2oz grated cheese 50g 1/2 cup 2–3 tablespoons cream Method: Make pancakes and keep hot: layer pancakes with a sheet of greaseproof paper between each one. Cover over completely with greaseproof paper and place in a warm oven. Cook the crawfish in boiling salted water for 30 to 40 minutes. Remove flesh from shell after cooking.Put wine and peppercorns into a saucepan and reduce by half – i.e. boil over a fast heat until half the wine has evaporated. Strain and reserve. Melt butter and fry onion over a gentle heat for 2 minutes or so until transparent. Add the flour and cook for a further minute. Gradually add the wine, chopped parsley and fish, bring to the boil, then remove from heat. Add cheese and cream. Divide the filling evenly between the pancakes and roll them up. Serve hot, garnished with finely chopped parsley. To vary: Garnish using fresh seasonal vegetables. To economize: Use fish stock or milk instead of wine. |
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