Yield: 4 Servings
|4 ounces||Plain flour|
|7 fluid ounce||Semi-skinned milk|
|1 \N||Apple, peeled and sliced|
|1 \N||Ripe pear, peeled and sliced|
|2 \N||Bananas, peeled and sliced|
|\N \N||Juice of half a lemon|
|2 \N||Oranges, peeled and segmented|
|10 fluid ounce||Very thick cold custard|
|5 fluid ounce||Whipping cream|
|\N \N||Sifted icing sugar, to dust|
FOR THE BATTER
FOR THE FILLING
Sift flour into a mixing bowl, make a hollow in the centre and add egg. Gradually beat in milk, drawing the flour in from the sides.
Beat to form a smooth batter. Add 1 tablespoon oil, then leave to stand for
Heat a little oil in a 7 inch frying pan and, when hot, pour off excess. Stir batter, then add 2 to 3 tablespoons to pan. Cook for 2 to 3 minutes until bubbles appear on the surface, turn or flip pancake over and cook otherside for 2 minutes. Stack pancake between sheets of greaseproof paper and repeat until all the batter has been used.
Toss together the apple, pear and banana slices in lemon juice. add orange segments. Slice strawberries and add, reserving one for decoration.
Beat the custard until smooth. Whip the cream until thick, then fold into the custard.
Place a pancake on a serving platter, spread with 2 tablespoons custard filling and cover with a little prepared fruit. Place pancake on top and continue layering until all the pancakes, , custard filling and fruit have been used. Decorate with reserved strawberry and dust with icing sugar. Cut into wedges to serve.
Source: Take a Break