In the last phase of preparing for a dinner party, after making sure the dessert is done and the main course dealt with, I then tackle the starters. To me this is the best way to work as the starters are usually the least complicated part of a meal. They should not need as much attention as a dessert. And nor should they be as elaborate as a main course. These wholewheat chilli pancakes are a perfect bite, and can be served as a canape if you prefer. I have adapted the recipe from the August 2007 IDEAS magazine
I served my bite size pancakes with freshly steamed lobster, dollops of caviar and cream cheese. For the cream cheese I prefer to use Philadelphia as it is firmer and creamier than other styles. By serving it in a block like this, my guests can put on as little or as much as they want onto the pancakes. Served on a bed of fresh rocket for added taste and texture, this were divine. This photograph does not do my starter justice. This wa way better than it looks here.
Wholewheat Chilli Pancakes
Ingredients
- 140 g cake flour
- 150 g wholewheat flour
- 3 mls salt
- 10 mls dried chilli flakes
- 2 eggs
- 250 mls milk
- 50 mls oil
- 15 mls lemon juice
- 375 mls water
Method
- sift the flours and the salt
- add back the bran left behind after sieving
- add the chilli flakes
- whisk together the wet ingredients
- gradually add them to the dry ingredients and combine well
- cover and leave the batter to stand for 30 minutes before using
to serve:
- pour 15mls of batter into an oiled pan to make small pancakes or 60mls to make a 'wrap sized' pancake
- make sure you cook them through on both sides
- serve topped with poached crayfish and caviar on a bed of rocket, with some cream cheese
Click on the links for conversions and notes.
That’s just decadent 😉
they were really light and tasty and you could substitute the crayfish for chicken 🙂
I LOVE this idea, thanks, Tandy!!! *copy & paste*
enjoy!
That look delish.
i like the look of the recipe too
thanks 🙂