o 200 degrees.
Whisk flour, cornmeal, brown sugar, baking powder
ombined well.
Make pancakes:
Whisk together flour, sugar, baking powder
d the cherries and simmer for about 5 mins. Blend the
For the whipped praline butter, beat
For the salsa, combine fruit in
o stand for 30 mins.
Meanwhile, sift flour into a large
For the plum compote, mix 2 tbsp reserved plum juice with cornstarch. Bring
immer for 10-15 mins, until tender. Drain well and mash with
For the pancakes, combine flour, baking powder, coriander and turmeric. Season then add egg and 1 cup water and mix until smooth. Set aside for 20-30 mins.
For the salsa, mix peaches, pepper and tomatoes. Add chopped cilantro, chili sauce, ketchup, vinegar and oil and transfer to a serving bowl.
Melt 1/4 butter in a large frying pan. Cook the pancakes, in 4 batches, using the remaining butter. Serve with salsa and garnished with fresh cilantro sprigs.
n 1 cup hot water for 15 minutes. Transfer dates and
For the chocolate hazelnut sauce, place all ingredients in a small saucepan on low heat. Stir, without boiling, until smooth. Keep warm.
For the pancakes, combine the flour and sugar in a medium bowl. Whisk the milk, vanilla extract, egg and butter in a medium bowl. Whisk into the flour mixture to make a batter.
Heat a large oiled skillet on medium heat. Cook 1/4 cup portions of the batter, in batches, until lightly browned on both sides.
Top the pancakes with ice cream. Drizzle with the chocolate hazelnut sauce and serve.
n a medium saucepan along with 1/2 cup water. Sprinkle
Sift flour into a large bowl. Stir
Place flour and a pinch of salt
Sift the flour and sugar into a large
To make the pancakes, combine flour and sugar. Whisk together buttermilk,
Sift flour and sugar into a medium
Season with salt and freshly ground black pepper. Sift the flour over
Sift flour into a large bowl. Stir
Combine flour and sugar. Whisk together milk,