The Hit: Scotch Pancakes w/Bramble Jelly

adapted from recipes by Terence Stamp & Elizabeth Buxton in The Stamp Collection Cookbook

makes 12-16 pancakes

2 1/4 cups all-purpose wheat-free flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon baking powder

1 cup soy milk (and more if needed)

1 egg

2 tablespoon sunflower oil

1 pinch of salt

1/4 cup honey or agave syrup

2 teaspoons vanilla extract

Sift flour, baking soda, cream of tartar, and baking powder into large mixing bowl. Make a well in the center and whisk in one cup of the soy milk. Break the egg into the batter and add the oil, salt, honey/syrup and vanilla extract. Whisk to mix thoroughly.

Let the batter sit for 5 minutes, then, as needed, gently stir in more soy milk if batter is too thick. It should have the consistency of pancake batter.

Lightly grease (with cooking oil, no butter for Mr. Stamp) a frying pan or skillet, heat and then drop large spoonfuls of the batter a few at a time onto pan. Make sure to leave room between pancakes. When bubbles appear and burst, flip and cook the other side for a minute or two until cooked. Repeat. Then serve with jelly.

Bramble Jelly

makes 1 pint-sized Mason jar

28 ounces ripe blackberries

1/2 cup apple syrup & 1/2 cup water OR 1 cup frozen apple juice concentrate, defrosted

2 tablespoons lemon juice

1 1/2 - 1 3/4 cups fructose (depending on your desired sweetness)

Bring the fruit, apple syrup & water (or the juice concentrate), and lemon juice to boil in a 2-1/2 to 3 quart pot and simmer gently for 30 minutes, crushing berries from time to time with a wooden spoon.

Now, place two small plates or saucers in the refrigerator to chill. These will be used later to test the jelly.

Strain the mixture into smaller pot through a fine mesh sieve or chinoise, mashing the fruit with the back of the wooden spoon.

Stir in the fructose. Return the mixture to heat and boil rapidly for about 5 minutes.

To test whether jelly has reached its gelling point, turn off heat, remove one of the plates from refrigerator, put a spoonful of mixture on plate and return to refrigerator for a couple of minutes. Now run your finger across the blob of jelly. If jelly wrinkles as you do, it’s done. If not, return to boil for another few minutes and test again with second plate. When it’s gelled, carefully pour mixture into 1-pint Mason jar. Allow to cool to room temperature, then cover and refrigerate overnight before using (will keep up to a month in refrigerator)

Original Post Found Here: http://chef-du-cinema.blogspot.com/2012/05/tv-bites-hit.html