Curd Pancakes

Name: Curd Pancakes
Cuisine: Northern Europe
Ingredients: pinch of salt; 25 ml / ¾ fl oz (about 5 tsp) white wine vinegar (I like to use tarragon vinegar when I have it in the cupboard); 25 g / 1 oz / ⅛ cup caster sugar; 1 tsp baking powder; 200 g / 7 oz / just under 1 cup fresh curd cheese; 2 eggs, beaten; Honey or maple syrup; A knob or two of butter; 1 litre / 1 pt 13 ½ fl oz / 4 cups full fat milk; Honey or maple syrup; 1 pinch / 20-30 saffron strands, crushed; 75 g / 3 oz / ⅔ cup flour; 120 ml / 5 fl oz / ½ cup milk; ½ tsp powder douce or mixed spice; ½ tsp powder douce or mixed spice

Preparation info

Makes around
16 x 10
cm pancakes

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Homemade curds are simple to make with a little planning ahead. I use Angela Clutton’s method of adding white wine vinegar to whole milk from her insightful book The Vinegar Cupboard (2019). These lightly spiced fritters, adapted from Hannah Glasse and Maria Wilson’s Curd Fritters in The Complete Confectioner (180

Ingredients

Europe
United Kingdom
Dessert
Vegetarian

Ingredients

Method