zondag 18 januari 2009

Chamomile Pannkakstårta


Submitted by: Myles Schaller

A Swedish recipe, this is a cake made of stacked crepe pancakes - with the TeaChef addition of chamomile syrup.

Ingredients:

For Pancakes:
5 eggs
2.5 cups milk
2 Tbsp. sugar
1 tsp. salt
2.1 cups flour
2 Tbsp. unsalted butter (and a little extra)
1 cup whipped cream
a little water

Syrup:
looseleaf chamomile tea
1 cup water
1 cup sugar

Optional for Decoration & Taste:
any sort of fruit, raisins, jam, or whatever you care to use (I used strawberries and dark chocolate) - and of course chamomile flowers!

Directions:
Combine the eggs, 2 Tbsp. sugar, salt, and half the milk.
Mix in flour until it is smooth and without clumps.
Add the rest of the milk with a little water and stir thoroughly.
Melt the butter and stir it in.
Preheat a skillet to medium heat and melt a little butter in it (enough to cover the skillet's surface fairly well).
Ladle in enough of the batter to thinly cover the skillet, and tilt/rotate the skillet to make sure the batter is evenly spread across the surface.
Slide a knife (or rubber spatula if you don't want to scratch the pan) under the crepe and around the edges frequently to prevent it from sticking.
When the bottom of the pancake is a nice light brown colour, flip the pancake.
All this really requires is careful manipulation with the knife, but if you're brave, you can try standing back and flinging it into the air with the skillet and catching it on the other side - but make extra batter to use up if it's your first time :)
When the other side is cooked (because it was not cooked on butter, it will look different from the first side, but it should be obvious when it's done), move it to a plate and butter the skillet again, and continue to make crepes.
If the temperature gets too hot (because depending on the size of the skillet and amount of batter you've made you might be doing this for quite a while), turn down when necessary.
Stack the finished pancakes on top of each other on the plate.
When you're out of batter, or when you've had enough, you can stop.
Let the pancakes cool while you make the syrup.

Brew a very strong cup of chamomile tea. It's best to err on the side of too strong, as the chamomile flavour is subtle.
Combine the tea and sugar in a small saucepan and bring to a boil, stirring constantly until the sugar is dissolved.
Remove from heat and let cool.

While the syrup is cooling, whip the cream by fork or electric mixer.

Take out the pancakes, whipped cream, chamomile syrup, and assorted decorations out to a table to make things easier.
Take out an empty plate which will hold the end result.
Put a pancake onto this plate and slather with whipped cream.
Stack another pancake on top of this one and pour chamomile syrup onto it.
Continue alternating in this way until you run out of pancakes.
If your stack begins to lean (or if you want to make a Leaning Tower of Pancakes, as I did), shove in a strawberry, piece of fruit, or whatever you're using every few pancakes for structural support and tastiness.
Slather the final pancake with whipped cream and arrange your decorations on top, brushing the chamomile flowers onto it to cover it with a nice gold powder.

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