Pancakes with St. Dalfour Cranberry/Blueberry fruit spread and cream

Ingredients:

  • 200g Flour
  • 1 egg
  • 250 ml milk
  • Pinch of salt
  • St. Dalfour Cranberry/Blueberry fruit spread
  • 4 tablespoons double cream
  • Butter for frying

Method:

Sift flour and salt into a mixing bowl. Make a well in the middle. Add the egg .Stir in flour gradually from the sides. Add milk a little at a time. When half the milk is used all of the flour should be moistened. Beat well to smooth and lighten. Add remainder of milk gradually mixing constantly. Set aside for an hour before use.

Add some butter or canola spray to a pan and spoon in pancake mix. Gently fry both sides of pancakes lightly until brown.

Serve topped with St. Dalfour Cranberry/Blueberry fruit spread and cream.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Pancakes with St. Dalfour Cranberry/Blueberry fruit spread and cream

Ingredients:

  • 200g Flour
  • 1 egg
  • 250 ml milk
  • Pinch of salt
  • St. Dalfour Cranberry/Blueberry fruit spread
  • 4 tablespoons double cream
  • Butter for frying

Method:

Sift flour and salt into a mixing bowl. Make a well in the middle. Add the egg .Stir in flour gradually from the sides. Add milk a little at a time. When half the milk is used all of the flour should be moistened. Beat well to smooth and lighten. Add remainder of milk gradually mixing constantly. Set aside for an hour before use.

Add some butter or canola spray to a pan and spoon in pancake mix. Gently fry both sides of pancakes lightly until brown.

Serve topped with St. Dalfour Cranberry/Blueberry fruit spread and cream.