STRAWBERRY LIQUEUR PANCAKES
An Australian blintz or crepe
INGREDIENTS: PANCAKES 1 cup plain flour 2 eggs pinch salt 1 cup milk METHOD: Sift flour and salt into bowl, make well in centre, add eggs and a little of the milk. Mix to a smooth batter, gradually adding remaining milk. Allow batter to stand 30 minutes. Heat pan, grease lightly. From a small jug pour 2 to 3 tablespoons of batter into pan, cook slowly until set and light golden brown underneath, turn or toss, cook other side. Lift on to plate, repeat with remaining batter. This batter will make about 8 pancakes. INGREDIENTS: STRAWBERRY SAUCE: 2 punnets strawberries Ό cup brandy 1 teaspoon butter ½ cup orange juice ½ cup sugar 1/4 of a lemon 2 tablespoons Grand Marnier Method: Wash and hull strawberries (reserve 8 for decoration), drain well. Melt butter in frying pan, add sugar. Push fork through skin side of lemon wedge. Stir sugar occasionally with lemon until sugar turns light golden. (This imparts a light lemon flavour to the caramel.) Remove from heat, add Grand Marnier, brandy and orange juice, stir well until sugar is dissolved. Return to heat, bring to boil, reduce heat and simmer until liquid is reduced by half. Remove from heat, add strawberries, stir lightly. Using slotted spoon, divide strawberries evenly between the pancakes, roll up. Place pancakes on to serving plate, spoon over a little of the sauce, top each pancake with whipped cream. Decorate with reserved strawberries. Serve remaining sauce separately. Serves 4.
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