These thin pancakes are delicious sprinkled with sugar and cream, but they may also be used to accompany savoury dishes such as Kakadu Vodka Cured Salmon
Makes 12 medium pancakes or 24 small
4 eggs, separated
200ml sour cream
½ teaspoon sugar
1 tablespoon anisata, dried and ground
½ teaspoon salt
1 apple, peeled, cored and grated
olive oil spray
Place the cornflour in a large bowl.
Combine the the egg yolks, sour cream, anisata, salt and sugar, pour into the cornflour and whisk until smooth.
Stir in the grated.
Whisk the egg whites, with a pinch of salt, until stiff peaks are formed and gently fold this through the pancake mix.
Place a large frying pan over a moderate heat and spray lightly with oil. Spoon 1 tablespoon of the batter, per pancake, into the pan (about 4 at a time) and cook until golden brown on both sides.
Remove and keep warm while you cook the rest of the pancakes.
Between each batch, wipe the pan clean with kitchen paper before respraying with oil and cooking the next batch.
copyright Juleigh Robins
Copyright Juleigh Robins