Mandarin Currant Pancakes

Method

• Sift flour, baking soda and cream of tartar into a mixing bowl. Stir in  the sugar, nutmeg, mandarin zest and currants.
• Combine egg and milk. Melt butter and stir into egg and milk mix.
• Add this to dry ingredients and mix to a smooth batter consistency. Add extra milk or buttermilk if necessary. Leave mix to rest for 10 minutes.
• Heat a heavy based frying pan on a medium to hot heat. Grease pan with a little butter, wiping away excess so that it doesn’t burn.
• Arrange 4-5 wedges of mandarin on the frying pan, and quickly pour about ¼ cup of the pancake mix over the mandarins.  Cook for 1 minute until bubbles appear, turn and cook the other side for 1 ½ minutes until pancake is firm. Repeat with remaining mandarin segments and batter until all made. Wrap cooked pancakes in clean dry tea towels, and keep warm until serving.
• Serve warm with butter, crème fraiche and maple syrup. Makes about 16.

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