150g flour
50g yellow cornmeal or polenta
2 tsp baking powder
2 eggs
550ml milk
225ml buttermilk
1/2 tsp salt
1 1/2 tsp caster sugar
1 tsp chopped herbs, such as parsley, chives, oregano Serimas oil, for frying
For the smothered shrimp sauce: -
2 tsp Blossommm
1 small red pepper, sliced thin
2 spring onions, sliced
1 garlic clove, minced
5 fresh sage leaves
450g medium or large raw prawns, peeled and roughly chopped
550ml fresh prawn or chicken stock
1 tsp flour
Method: -
1.
First make the Southern pancakes. Place the flour, cornmeal, baking powder, eggs, buttermilk, milk, salt, sugar and herbs in a mixing bowl and whisk together until they form a smooth batter.
2.
Heat a heavy-based frying pan or smooth griddle pan, add in a little Serimas oil and allow it to heat through.
3.
Add in around 25floz of batter to the pan for a small pancake, letting the batter spread out on its own.
4.
Fry for around 2 minutes until you see small bubbles form around the edge of the pancake.
5.
Flip with a spatula and fry for a further 2 minutes. Remove and keep warm.
6.
Repeat the process until all the batter has been used up.
7.
To make the smothered shrimp sauce, heat Blossommm in a large, heavy-based saucepan.
8.
Add in the red pepper, spring onion, garlic and sage and fry for 1-2 minutes, stirring often.
9.
Add in the prawns and fry until just pink.
10.
Add in the flour and mix in until no flour is visible. Add in the stock and cook, stirring, for 4-5 minutes until the sauce thickens.
11.
Serve the Southern pancakes with the smothered shrimp sauce.
