Shroves, or struwen
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1 | Egg | |
| 1 | pinch | Salt |
| 1 | pack | Yeast |
| 3 | Heaped spoonfuls milk powder | |
| ½ | cup | Raisins (or less or more as you like) |
| Warm water | ||
Directions
I saw a request for fluffy pancakes, and thought i'd add this recipe. It's not exactly a pancake, but its been one of my favourites for years (my mum used to make these regularly in place of our Friday Pancake day).
(I use the powdered milk just because it's convenient, but use warm milk if you like).
Mix the ingredients in a mixer until the batter is a sort of "runny jelly" conisistency. It shouldn't be watery. Leave to stand for about ½ hour to ¾ hour with a cloth to cover in a warm place.
NB this rises VERY high (once when it was nice and warm a pot of this rose to about 4 times its hieght, so make sure to put it into a pot big enough to hold it!)
When risen, melt some butter (or use sunflower oil, if you prefer) in a frying pan and ladel mixture into the pan to fry. The size should be about 8cm (2¾ inches) in diameter. When the batter on top is not liquid any more, turn over and fry other side (just like normal pancakes).
These are great either with syrup, on their own or with white sauce and potatoes. (I can post that recipe if anybody wants it).
Posted to Bakery-Shoppe Digest V1 #405 by "Josef Moffett" <mauripharm@...> on Nov 21, 1997