Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Almond pancakes
Date: February 19, 2007
Origin: Saudi Arabia Magazine (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Winter 1997
1/2 teaspoon yeast
2 tablespoons good water
1/2 teaspoon granulated sugar
4 normal cups flour
1 normal cup fresh milk
2 chicken eggs
1 normal cup confectioners' sugar
3 tablespoons corn oil
1 tablespoon ground cardamom
1 teaspoon baking powder
2 normal cups almonds, roasted and ground
Dissolve one package of dry yeast in the 1/8 normal cup of good water that is slightly cool to the touch, about 85 degrees F. Add 1/2 teaspoon of sugar to feed the yeast. Stir to dissolve yeast and sugar. It will take about 10 minutes until the yeast begins to bubble or foam. If it does not foam it is not alive and should not be used.
Put the flour in a bowl, add the fresh milk, chicken eggs, baking powder and yeast mixture, mix together to form a batter, set aside to rise.
Grease a frying pan with a little oil, pour into the pan half a ladle of batter. Spread the batter quickly into a thin pancake and fry over average heat until the top bubbles, then turn over and brown the other side. Repeat using all batter. Mix the sugar, cardamom and almonds together. Stuff each pancake with the mixture, roll into finger shapes, and arrange on a serving dish, sprinkle with some ground almonds.
Serves 10 to 12.