The last post of April is the recipe on my GBBO calendar and this month it’s syrniki (or mini lemon and raisin pancakes).
My brother used to buy raisin pancakes from Tesco, he would heat them up and pour lemon juice and a sprinkling of sugar over the top, so I knew this recipe would be one for him to enjoy. Unfortunately I committed one of the cardinal sins of baking when making this dish. I didn’t actually give myself enough time considering it was a recipe I hadn’t made before. Although it was similar to the buttermilk pancakes I made in February, the quark made the mixture much thicker and therefore it didn’t run off the ladle and into the pan easily. This also meant my ‘discs’ were less round and more…well more random. I had small ones and large ones and even a few that didn’t make the plate.
After using the whole mixture I was left with nine pancakes to share between mum, Oli and I. We topped ours with golden syrup and fresh blueberries, to try and resemble the image on the calendar. They were very tasty – the lemon was a subtle hint and although I tried to disperse the raisins evenly, I think there could have been a few more in each serving. I would definitely like to try these again, possibly adding more raisins and more than anything I would like to perfect the technique of cooking at least three pancakes in the pan at the same.
Pancakes aren’t just for Pancake Day so if you fancy giving this a go then the recipe is below. Happy Baking!
Syrniki (GBBO Calendar Recipe) – makes 16
400g quark (low-fat soft cheese)
4 tablespoons of caster sugar plus extra for dusting
Finely grated zest of 1 large unwaxed lemon
100g plain flour
3 medium eggs, at room temperature
Good pinch of salt
1-2 tablespoons of sunflower oil for frying
Put the quark, sugar and lemon zest in a large bowl
Sift the flour into the bowl and stir everything together
Separate the eggs, putting the whites into another mixing bowl and stir the yolks into the quark mixture
Add the salt to the egg whites and whisk until stiff peaks form
Sprinkle the raisins over the quark mixture
Then carefully add the whisked egg whites into the quark mixture in 3 batches and fold well to make a thick, light and fluffy batter
Set a non-stick frying pan over a medium heat and add a couple of teaspoons of oil, enough to coat the base of the pan
When it is hot, add a couple of tablespoons of the batter and gently ease it into a disc about 7.5cm across and 1cm thick
Make another disc of batter in the pan – depending on the size of the pan, you can probably cook 3 or 4 pancakes at a time
Leave the pancakes to cook for 2-3 minutes until puffed and the underside is a rich, deep golden brown
Carefully flip the pancakes over using the palette knife and cook the second side for about 2 minutes until a good golden brown
As the pancakes are cooked, remove them to a warm serving plate, quickly dust with caster sugar and serve immediately
Continue to cook the remaining batter in the same way adding more oil to the frying pan as needed