Quince pancakes

Quince pancakes with quince syrup and sour cream recipe

Makes 14
1 quince, cored and chopped
juice of ½ lemon
50g sugar
110g plain flour
1 tsp bicarbonate of soda
2 eggs
pinch of salt
200ml sour cream, plus extra to serve
50g butter

Place the quince in a saucepan and add the lemon juice. Cover with cold water and add the sugar. Simmer for 40 mins, until soft. Drain, reserving the syrup for later, and place the quince in a bowl. Purée the fruit with a hand blender or in a food processor, then add the flour, soda, eggs, salt and sour cream. Whisk together thoroughly.

In a frying pan, melt the butter and add it to the mixture. When the pan is sizzling hot, add several 2 tbsp measures of the mixture to the pan, a little apart. Fry for 1-2 mins, then turn over and cook for a further minute. This may have to be done in batches, depending on the size of the pan. Serve with the reserved syrup poured over and the extra sour cream.

Other quince recipes in our Nov/Dec 2016 issue:

  • Braised quince and chicken
  • Quince sponge pots
  • Quince paste
  • Quince tart
  • Roast quince

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