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If
you love cooking, or even just enjoy food for
food's sake, you should visit Henrie's Hotch
Potch, the Highlife regular recipe column for
a truly amazing website: www.iafrica.com.
 A
food guru if ever there was, Henrie
Geyser does not supply just any old kind
of recipe, randomly pinched from the yellowing
pages of Your Average Cookbook. Rather, the
wondrous menus that grace the pages of Henrie's
Hotch Potch each week have come to exist through
endless experimenting and tasting, night after
night of gleeful peeling, chopping, stirring,
stuffing, straining, baking, grilling, frying
and braaiing - wooden spoon in one hand, glass
of wine in the other.
We
are fortunate enough to have been given permission
to reproduce a few of Henrie's recipes, just
so that we can get a taste! To visit Henrie
at the iAfrica web site where he updates
his column every Friday with a full menu
of Starter, Main Course and Dessert - click
here
Ingredients
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Method
- To
prepare the butter, combine all three ingredients
in a small bowl and mix very well.
- To
prepare the pancakes, sift flours, sugar,
baking powder and ½ teaspoon salt in a bowl.
In another bowl mix milk, egg and butter together.
Make a well in the centre of the dry ingredients
and gradually pour in the milk mixture, whisk
until smooth and add the walnuts. Whisk egg
white until it forms firm peaks and fold into
batter.
- Heat
lightly oiled non-stick pan over medium heat
and pour 1/4 cupful of the batter into frying
pan and cook for about 3 minutes, then turn
and cook other side until golden. Keep warm
in oven and repeat until all the mixture has
been used.
- Serve
pancakes with orange butter and warm syrup.
Henrie
To
visit Henrie at the iAfrica web site where he
updates his column every
Friday with a full menu of Starter, Main
Course and Dessert - click
here
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