We discovered these Saturday at the grocery store, and had
to make them at home the very next morning:
Wensleydale Cranberry Pancakes
1 egg
1 cup flour
1 tablespoon granulated cane sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons melted butter
3 ounces Wensleydale cheese with cranberries (If you can’t
get to Hawes, Harmon’s carries it.)
Vegetable oil for greasing
Beat egg until fluffy; add remaining ingredients except
cheese and oil. Stir just until moistened. Heat pan until a few water droplets
skitter. Brush pan with oil. Pour 1/4 cup batter on hot pan and crumble about a
teaspoon of the cheese over the pancake. Cook 2 or 3 minutes, until the top
bubbles and edges begin to look dry. Flip pancake and cook until bottom is
golden brown. Serve immediately. We had ours with butter and maple syrup, but I’ll
bet they’d have been great with orange marmalade, too.
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