corn crumpets with avocado and bacon 885 Picture: Dumisani Sibeko


Serves 8-10

200g smoked trout, chopped

250g crème fraiche

250g smooth cream cheese

45ml chopped fresh dill

45ml chopped capers

15ml lemon juice

salt and pepper

20 small pancakes (use recipe from saucy orange crepes)

Combine the trout, crème fraiche, cream cheese, dill, capers, lemon juice and seasoning and mix well.

Place a pancake on a serving plate and spread with a layer of the trout mixture.

Add another pancake and continue layering until all the pancakes and mixture are used up. Cover the stack with cling film and refrigerate for 2-3 hours.

Serve sliced into wedges.


Serves 6-8


1 egg

250ml milk

15ml oil

250ml flour

25ml cocoa powder

pinch of salt


400g can of cherries

15ml cornflour

30ml water

15ml cherry liqueur (optional)

500ml cream, whipped


350g dark chocolate

200ml cream

12 chocolate pancakes

125g fresh cherries to decorate

sifted icing sugar

PANCAKES: Combine the egg, milk and oil in a jug. Sift the flour, cocoa and salt into a bowl. Add the milk mixture to form a smooth batter. Cover and set aside for an hour.

Heat a little oil in a non-stick frying pan and add a ladleful of batter. Swirl the pan around to coat the base and cook for a minute. Flip the pancake over and cook on the other side for a few seconds.

Repeat with remaining batter.

SAUCE: Drain the cherries. Put the liquid into a small pot and bring to the boil.

Mix the cornflour with the water to form a smooth paste. Add to the pot and stir until the mixture boils and thickens.

Remove from the heat and add the cherries and liqueur. Set aside to cool.

GANACHE: Combine the chocolate and cream in a glass bowl and microwave on low for 2 minutes or until melted. Stir until smooth. Set aside to cool and thicken.

TO ASSEMBLE: Place a pancake onto a serving plate. Spread evenly with a little ganache. Top with a thin layer of cream.

Spread another pancake with ganache and place it on top of the cream. Add another thin layer of cream. Repeat this once more and add a layer of the cooled cherry mixture.

Add another three layers of pancakes spread with ganache and cream with a layer of cherries. Repeat this once more ending with a plain pancake.

Refrigerate for a few hours to set.

Pile the top with fresh cherries and serve sifted lightly with icing sugar.


Serves 4


250ml flour

2ml salt

180ml milk

125ml water

15ml oil

2 eggs


80 g butter

125ml castor sugar

250ml orange juice

1 orange, rind shredded into julienne strips

2 oranges, peeled and segmented

10-15ml brandy

8 pancakes

PANCAKES: Sift flour and salt into a mixing bowl. Combine the milk, water, oil and eggs and mix well. Add to the flour, mixing continuously, until a smooth mixture is formed. Strain batter into a jug and set aside for one hour. Heat a non-stick frying pan or crépe pan over a medium heat, using some oil. Pour in a ladleful of batter and swirl it around to cover the base of the pan. When cooked on one side, flip the pancake over and cook briefly on the other side. Repeat until all the batter is used.

SAUCE: Melt the butter in a frying pan and add the sugar. Cook for a few minutes. Add the juice and rind and stir until the sugar has dissolved. Bring to the boil and simmer for about 5 minutes.

Fold each pancake into quarters and insert a few orange segments into each. Lay the pancakes in the pan of sauce and pour over the brandy. Flambé if desired.

Serve two pancakes a person with some of the sauce.


Makes 24

500ml self-raising flour

2ml bicarbonate of soda

15ml cinnamon

80ml castor sugar

250ml buttermilk

60ml milk

1 egg

25g butter, melted

1 apple, grated


80g butter

160ml brown sugar

180ml cream

30ml golden syrup

5ml vanilla essence

sliced apples for serving

Sift the flour, bicarbonate of soda, cinnamon and sugar into a bowl. Combine the buttermilk, milk and egg and mix well. Add to the dry ingredients and mix to form a batter. Stir in the butter and the apple.

Drop spoonfuls into a lightly oiled frying pan and fry until bubbles appear, turn over and cook on the other side until golden brown.

Remove and keep warm in a clean tea towel.

Repeat with remaining mixture.

SAUCE: Combine all the ingredients in a pot and simmer until slightly thickened.

TO SERVE: Layer a few crumpets with slices of apple and pour over some sauce.


Serves 4

125ml self-raising flour

2ml salt

125ml milk

1 egg

400g can of sweetcorn, drained

45ml chopped Peppadews

To serve

1 avocado peeled and sliced

125g streaky bacon, grilled

a handful of rocket leaves

Sift the flour and salt into a bowl. Combine the milk and egg and add to the flour to make a batter. Stir in the sweetcorn and Peppadews.

Drop spoonfuls of mixture into a lightly oiled non-stick frying pan and cook until golden brown on lower side then flip over and cook on the other side. Remove and drain on paper towel.

Serve with avocado, bacon and rocket. - The Star