Method :
- Mix the flour and salt in a bowl.
- Make a well in the center and add
the egg and half the milk.
- Beat well and gradually beat in
the remaining milk to make a smooth batter.
- Heat a little oil in an 8" (20cm)
omelet pan.
- Pour in enough batter to coat the
base thinly.
- Cook until the pancake has set and
the underside is golden brown.
- Turn with a palette knife and cook
the other side.
- Lift the pancake on to a plate and
keep warm over a pan of hot water, covering the pancake with a clean
cloth.
- Repeat the process until all the
batter has been used (this recipe should make 8 pancakes).
- Mix the raisins, honey and nutmeg.
- Spread each pancake with some of
the mixture and fold in quarters.
- Serve at once.
Note :
These pancakes have a spiced honey
filling, but they may be served with jam, cream cheese, cooked dried
fruit, or lemon juice and sugar.
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