Quince Pancakes

Makes 12

These delicious pancakes should not be confused with delicate crêpes or fluffy buttermilk pancakes.

They are quite dense in texture due to the solid fruit in the batter.

A stack of 2 or 3 with cinnamon sugar, as suggested, or with maple syrup, would be a very substantial serve.

ingredients

• 1 cup well-drained Poached Quince
• 1½ cups milk
• 40 g butter, melted
• 1 egg, beaten
• 150g self-raising flour
• ¼ tsp salt
• ¼ tsp ground ginger
• 1¼ tsp ground cinnamon
• Oil
• 2 teaspoons castor sugar

method

Step 1: Preheat oven to 120°C.

Step 2: Purée quince roughly in a blender or food processor, or chop by hand (it should still retain some texture).

Step 3: Put it into a bowl and stir in milk, butter, and egg.

Step 4: Sift flour, salt, ginger, and ¼ teaspoon of cinnamon, then stir into quince mixture until just blended.

Step 5: Heat a film of clarified butter in a non-stick frying pan.

Step 6: Ladle in batter and cook over moderate heat for about 4 minutes, then turn and brown the other side.

Step 7: Transfer pancakes to oven until all are cooked.

Step 8: Mix remaining cinnamon with sugar and scatter over each serving of pancakes.

Step 9: Eat while warm.

notes

For other fruit: Substitute the same quantity of well-drained stewed apple, poached pears, or poached rhubarb, or a combination, for the quince.