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

For back issues click here, or to subscribe to LandScape click here.

Buttermilk pancakes with spicy apple and raisins

Makes 12 pancakes
500g Bramley cooking apples
250ml buttermilk
50g raisins
2 tbsp clear honey
4 tbsp water
½ tsp ground cinnamon
pinch of ground cloves
150g plain flour
1 tsp bicarbonate of soda
2 tbsp caster sugar
3 large eggs
15g butter, melted, plus extra for frying
clotted cream to serve

Peel, core and slice the apples. Place in a saucepan with the honey, water, raisins and ground spices. Cover and cook over a low heat for 10-15 mins, stirring occasionally, until the apple is soft and beginning to break down. Take off the heat, but keep in the covered saucepan so the fruit stays warm.
Sift the flour and bicarbonate of soda into a large mixing bowl and stir in the sugar. Make a well in the centre and crack the eggs into it. Using a balloon whisk, beat the eggs together. Gradually incorporate the flour to form a smooth thick batter. Whisk in the buttermilk and the melted butter.
Grease a heavy-based frying pan with butter and place over a moderate heat. To cook three pancakes at once, place three tablespoons of batter into the pan, one for each pancake. Cook over a medium heat for approximately 2 mins until the underside is golden and a few bubbles begin to appear on the top of the pancake. Flip over and cook for 1 min until this side is pale golden. Keep warm while cooking the remaining pancakes. Spoon over the fruit and serve with a spoon of clotted cream.

Other pancake recipes in our Jan/Feb 2015 issue:

• Lemon and hazelnut pancake parcels
• Oatmeal pancakes with caramelised banana and sultanas
• Cocoa pancakes with raspberries and vanilla cream
• Caramel swirl pancakes

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