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Starters & Main Courses |
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| Recipe Archive > Starters & Main Courses > |
Pancakes with Stroop & Bacon
(Serves 4)
Stroop is a dark sweet syrup traditionally used in Holland for adding to both sweet and savoury and pancakes. It is not available here to buy, but it can be made with Whitworths light brown soft cane and dark muscovado sugars, boiled together to make a thin syrup. It can be used to sweeten a variety of puddings, (see tip), but in this recipe Stroop is drizzled over a small stacks of warmed pancakes filled with smoked streaky bacon hot from the grill.
Equipment & Ingredients
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225g self raising flour |
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1 ½ level tbls Whitworths caster sugar |
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16 pieces of smoked streaky bacon |
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5 ½ level tbls light brown soft cane sugar |
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1 level dssp dark muscovado |
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20 small button mushrooms |
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Method
First make the stroop. Add the stroop ingredients to a small saucepan and place over a low heat stirring frequently until the sugar has melted. Turn up the heat and leave on a steady boil for 1 minute. Remove from the heat and set aside to cool. (Warning - when making Stroop, use sugar that is free of small lumps and thoroughly melt the sugar with the water before you bring it to the boil or the syrup will crystallise).
For the pancakes, sift the flour and sugar into a bowl and form a well in the centre . Add the eggs and beat together with a whisk and gradually add the milk to form a smooth batter. Heat a very thin layer (almost a smear) of oil over the base of a frying pan and drop in 3 tbls of batter, spread well apart to make three pancakes and leave them to fry on one side for ½ minute then turn them with a spatula and cook on the other side until golden brown. Make nine more pancakes. Loosely wrap the pancakes in foil and leave them to keep warm in a low oven. Meanwhile cook the bacon under the grill until crispy and golden, then cut the strips into halves and keep warm alongside the pancakes.
To serve, stack the pancakes layered with the bacon strips and lightly drizzle with the Stroop. Just before serving fry baby mushrooms and plum tomatoes in olive oil until lightly golden.
Tip
Stroop makes a marvellous instant syrup to drizzle over baked rice pudding, semolina, and sweet pancakes made as above (omitting the bacon) and filled with apple and spices. You can also use it as an instant sweetener drizzled over fresh orange segments mixed with sliced bananas.
Warning - When making Stroop, use sugar that is free of small lumps and thoroughly melt the sugar with the water before you bring it to the boil or the syrup will crystallise.of sauce.
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