TZUTC: -0800
MSGID: 34959.fidonet_cooking@1:105/500 2d7a7ac7
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb & Custard Pancakes
 Categories: Pancakes
      Yield: 4 Servings
 
    350 g  Self-raising flour
    1/2 ts Salt
      1 ts Bicarbonate of soda -OR-
      2 tb Baking powder
    300 g  Tinned custard
    300 ml Milk
      2    Eggs
    300 g  Rhubarb (1/2 tin);
           - use the rest on top!
           Butter or oil; for cooking
 
  Tips:
  
  The rhubarb can be replaced with the same quantity of any very soft
  tinned fruit. To make the pancakes vegan, simply replace the egg with
  applesauce and use plant-based milk and soya custard.
  
  My little family loves pancakes and I try to come up with new ones
  every weekend for them to try, eaten in bed with the weekend
  newspapers and a comic for Small Boy. These were a particular hit;
  although the first time I made them I blended the rhubarb in a small
  bullet blender to make it less detectable for my increasingly fussy
  son.
  
  First combine the flour, salt, and bicarbonate of soda or baking
  powder in a large mixing bowl, and stir well to evenly distribute.
  
  In a separate bowl, pour in the custard and thin with a little of the
  milk. Add the rest of the milk gradually, stirring, until it is all
  incorporated in a loose, liquidy mixture. If you have a small
  blender, you can whizz them together in that, but I do it by hand to
  save on washing up. You have to do it slowly, though, or else you run
  the risk of ending up with a milk soup and lumps of custard floating
  in it, so patience is a virtue here!
  
  Make a well--a sort of hole--in the centre of the dry ingredients.
  Tip in the custardy milk, crack in the eggs and mix well to form a
  thick batter.
  
  Drain the rhubarb, keeping the syrup to drizzle on the pancakes
  later. Tip the rhubarb into the pancake mix and stir briskly. Pop the
  whole lot in the fridge to chill out for half an hour or so--the best
  pancakes are made when cold, cold batter hits a hot, hot pan,
  because... science.
  
  When the batter is nice and chilled, preheat your oven to 160?C (fan
  140?C/320?F/gas 3) and place a clean baking tray on the middle
  shelf. This is so that you can keep your pancakes warm as you cook
  them in batches, and it also gives them a little rise, for extra
  fluffy thickness.
  
  Warm the largest frying pan that you can find. Dollop in a little
  butter or oil, and crank that heat up until it's hot but not smoking.
  Turn the heat OFF immediately if it starts to smoke, remove the pan,
  allow it to cool, rinse it with cold water and start again. Always
  opt for 5 seconds' inconvenience over a potential house fire, and pay
  close attention to your pan!
  
  When the pan is hot, dollop a hefty spoon of batter onto it, and
  another, and another, leaving a gap between each pancake to allow you
  to turn them over. Cook for a few minutes until light golden and
  starting to set before turning them over with a spatula, and cook for
  a few minutes more. Transfer to your warm baking tray while you cook
  the rest. When all the batter is used up, serve with the reserved
  syrup, and enjoy.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307
SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854
SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400
SEEN-BY: 5075/35
PATH: 105/500 81 229/426