Every Easter is the same at my Nan’s house. It is always guaranteed that my Grandma is in the kitchen making her usual walnut and apricot jam pancakes.
When I was little, in the garage there was a huge sack of walnuts that my grandmother used to order every six months. These walnuts were used for the pancakes and also to make walnuts and caster sugar with pasta. This sweet dish was my ultimate favourite and it is very unusual – who has ever heard of a sweet pasta dish?
Since growing up with my grandma’s pancakes, I have never looked back. I wouldn’t want to have any other filling in my pancakes now!
Serves 4 (6 pancakes)
1 cup plain flour
1 cup semi-skimmed milk
1 large egg
3 tbsp caster sugar
200g apricot jam
1. Add the plain flour into a mixing bowl before adding the egg.
2. Gradually add the milk and beat with the egg and flour until the mixture is thick with no lumps.
3. Heat a large saucepan on a high heat and add a small knob of butter. Heat until the butter is melted around the entire pan.
4. Pour pancake mix into the saucepan. The mix should be two inches from the edge of the saucepan. Turn the pan in a circle until the pancake mix fills the pan.
5. Cook the pancake for 1-2 minutes until the bases are golden. Use a spatula to unstick the pancake from the pan (to flip it later).
6. Flip the pancake and cook for another 1-2 minutes so that both sides are golden.
7. Repeat until all of the pancake mix is used.
1. Put walnuts into a sandwich bag and mash with a rolling pin until they are crushed. Try to make the walnut pieces as small as possible.
2. Mix the crushed walnuts with the caster sugar.
3. Using a spoon, spread 2 tbsp of apricot jam onto the cooked pancake, spreading evenly with no lumps.
4. Sprinkle sugar and walnut on top of the jam, spreading evenly.
5. Roll the pancake up and the pancake is ready to eat.