Tenerife Dining Restaurant Guide
Tenerife Dining Recipes
Traditional pancake recipe
Ingredients
4 large eggs
1 cup milk (do not use low-fat or non-fat)
1 tablespoon butter, melted
1 tbsp sugar
1 tsp vanilla, extract
½ teaspoon salt
1 cup all-purpose flour
Additional melted butter
Sugar
Fresh lemon juice
Preparation
Mix first six ingredients in a blender. Gradually add flour; blend until smooth. Let stand 15 minutes.
Heat medium non-stick pan over a medium-high heat. Brush with butter. Add two generous tablespoons batter, tilting pan to coat bottom. Cook until golden on bottom, about 45 seconds. Turn pancake over. Cook until bottom is speckled with brown, about 30 seconds.
Turn out on to paper towel. Cover with another paper towel. Repeat with remaining batter, brushing skillet with butter as needed.
Butter oven-proof dish. Sift powdered sugar over speckled side of each pancake, then sprinkle lightly with lemon juice.
Fold pancakes into quarters. Overlap pancakes in prepared dish. Cover; bake until heated through, about 10 minutes. Serve with more powdered sugar and lemon juice.
Read the article about the Shrove Tuesday Tradition. Click here!
