Pancakes with fruit coulis and Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream...

Pancakes with fruit coulis and Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream...

Ingredients:

• 50g caster sugar
• 2 eggs
• 200g Flour
• 600ml milk
•  50g butter melted
• pinch of salt
• 150g strawberries/raspberries
• Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream
• few fresh mixed fruits

Method:

1. Gently simmer 150g strawberries/raspberries until soft. 
2. Allow the mixture to cool and press into a sieve over a bowl to remove seeds and pulp. 
3. Leave in the fridge to completely cool.
4. In a large mixing bowl or food processer, sieve the flour and salt together, add the eggs, then the sugar and milk. 
5.  Beat together with the melted butter for a minute until the batter is thick enough to pour.
6. Melt a knob of butter in a non stick frying pan and heat on a moderate flame. 
7.  Use a ladle to pour out a little batter into the pan, and cook each pancake for about a minute on each side. 
8. Test your flipping skills, or alternatively use a spatula.
9. Have ready a warm plate in the oven to place the finished pancakes to keep warm, dusting each with a little caster sugar.
10. Drizzle the coulis over the pancakes and finish with a scoop of Kelly’s of Cornwall Clotted Cream and Blackcurrant Ice Cream and fruit.

Recipe and photo Credits-  Kellys Of Cornwall