As cooked with some degree of chaos live on the morning program on channel 7:
1 cup of self raising flour
300 mils of warm milk
5 Lipton quality black tea bags
2 tablespoons of honey
1 free range egg
1 teaspoon of unsalted butter
1 300 mil container King Island pure cream
1 250 mil container of Raspberry coulis
Put flour in a large mixing bowl. In a glass measuring jug pour in 300 mils of milk and then zap it in a micro wave for one minute so that it is quite warm but not really hot. Put the tea bags in and jiggle them for a minute then let them steep for another five minutes. Add the honey and stir to dissolve. Jiggle the bags some more then squeeze them out so as to collect all the milk and flavour and then discard. Crack the egg into the milky tea and beat. Using a whisk slowly add the milk to the flour and mix to form a batter.
Heat a non stick fry pan over medium heat and add the butter when it has melted swirl the pan so as to coat the bottom with the butter. Spoon in some of the mixture and allow to cook. When bubbles form on the top turn the pancake over with an egg flip and cook the other side. Remove cooked pancake to a plate and continue with the remaining mixture.
Put the cream into a bowl and add three or so tablespoons of the coulis to the cream and gently mix through. You can use more or less of the coulis depending on how much raspberry flavour you want to come through. The raspberry’s really complement the tannins in the tea.
Stack one, two or three pancakes on a plate spoon over some of the raspberry cream and enjoy.
Makes about 12 pancakes