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Walnut pancakes

Name: Hazelnut and raspberry madeleines
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 15 servings
Cuisine: Desserts & Baking
Ingredients: hazelnuts, roasted and skinned 30g,cake flour, plus extra to dust 75g,baking powder 1/2t,butter, plus extra to grease 150g,free-range eggs 2,caster sugar 75g,raspberries, for serving ,Icing sugar, for dusting

By Phillippa Cheifitz

Serves Makes 25 to 30

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

80 g coarse semolina
360 g self-raising flour, sifted
1 T sugar
1 cup full-cream milk
3 cups warm water
butter

For the filling, mix together

200 g lightly roasted walnuts, finely crushed
100 g sugar
2 T rose-water

For the syrup

4 cups sugar
2½ cups water
1 T rose-water
60 g coarsely chopped pistachios, for sprinkling

Method

In a large bowl, mix together the semolina, flour, sugar, milk and water, then beat, using an electric beater, until smooth.
Melt a little butter in a small nonstick pan over a medium heat. Pour in 65ml (¼ cup) batter and cook until bubbles form on the surface and the pancake is dry.
Remove and place on a clean tea towel, cooked side down.
Pinch together the edges while still warm, making a pocket for about 15ml (1T) filling.
Add the filling. Repeat, using up all the batter and filling.
To make the syrup: Bring the sugar, water and lemon juice to a boil over a medium heat, stirring until the sugar dissolves.
Cover and boil for 20 minutes until reduced to a thick syrup. Stir in the rose-water and allow to cool. It keeps well in the refrigerator.
To serve: Moisten the pancakes with the syrup and sprinkle with pistachios.

Per serving: 968.4kJ, 3.1g protein, 6.9g fat, 43.6g carbs

TASTE’s take:
This is adapted from the recipe in Abla Amad’s The Lebanese Kitchen (Viking). It works beautifully and is a real treat to eat.

This is a test recipe

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Ingredients

Method