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Methods
1
Sift the quinoa flour, potato starch and baking powder into a large bowl. Stir through the sugar. Make a well in the centre of the bowl and add the eggs, milk and verjuice. Whisk together to form a batter (should be quite thin).
2
Heat a large non stick frying pan over medium heat and brush the pan with butter. For each pancake use a 60ml ladle of batter and cook for approx 1-2 minutes each side. You will know when the pancake is ready to turn by small bubbles appearing on the surface of the pancake. Set aside This should make 12 pancakes.
3
Peel the skin from the persimmons and using 1 ½ of the persimmon, coarsely mash with a fork. Mix the mashed persimmon through the crème fraiche.
4
Cut the remaining persimmon into slices and dice the slices into a ¾ cm pieces. You may wish to add a dash of Verjuice to aid in discolouration.
5
Melt the 2 tablespoons of Verjuice and honey together in a small saucepan over low heat. Set this aside.
6
To assemble, place one pancake on a plate and top with ½ tablespoon of the crème fraiche mixture. Repeat with another pancake. Top with ½ tablespoon crème fraiche mixture and sprinkle over chopped persimmon.
7
Garnish with lemon thyme and drizzle over Verjuice and honey syrup.
1
Sift the quinoa flour, potato starch and baking powder into a large bowl. Stir through the sugar. Make a well in the centre of the bowl and add the eggs, milk and verjuice. Whisk together to form a batter (should be quite thin).
2
Heat a large non stick frying pan over medium heat and brush the pan with butter. For each pancake use a 60ml ladle of batter and cook for approx 1-2 minutes each side. You will know when the pancake is ready to turn by small bubbles appearing on the surface of the pancake. Set aside This should make 12 pancakes.
3
Peel the skin from the persimmons and using 1 ½ of the persimmon, coarsely mash with a fork. Mix the mashed persimmon through the crème fraiche.
4
Cut the remaining persimmon into slices and dice the slices into a ¾ cm pieces. You may wish to add a dash of Verjuice to aid in discolouration.
5
Melt the 2 tablespoons of Verjuice and honey together in a small saucepan over low heat. Set this aside.
6
To assemble, place one pancake on a plate and top with ½ tablespoon of the crème fraiche mixture. Repeat with another pancake. Top with ½ tablespoon crème fraiche mixture and sprinkle over chopped persimmon.
7
Garnish with lemon thyme and drizzle over Verjuice and honey syrup.
