California raisin pancake balls
Prep:
15 mins
Cook:
12 mins
Serves:
4
method:
1
Mix together the flour, lemon zest, bicarbonate of soda, cinnamon and sugar in a large bowl. Using an electric hand whisk, mix in the egg, butter and buttermilk to form a thick batter. Stir in the raisins.
2
Heat the oil in a deep fryer or a large saucepan to 170<sup>o</sup>C. Using an ice cream scoop, drop 4 dollops of the batter into the oil and fry for 3-4 minutes, turning once until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat to make 12 pancake balls.
3
To make the syrup, place the raisins and maple syrup in a small saucepan with 2 tbsp water and bring to the boil. Drizzle over the pancake balls and serve.
Tip
Dust in caster sugar instead of serving with the syrup for a quick snack.
ingredients:
For The Pancakes
- 125g pain flour
- Zest 1 lemon
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tbsp caster sugar
- 1 medium egg, beaten
- 10g butter, melted
- 150g buttermilk
- 50g California Raisins
- Oil for deep frying
For the Raisin syrup:
- 50g California Raisins
- 75ml maple syrup
