Despite being given a hefty clue the other day, nobody guessed the answer to Name This Food! Come on, people, you aren't even trying. The answer was Kentish Pan Cake. Here's the recipe:
Kentish Pan Cake
Actually a stack of thin and delicately spiced pancakes, full of delicious and tart little chunks of apple. Serve dredged in icing sugar and cut into wedges along with a spoonful or two of lovely Bramley apple sauce and a big dollop of whipped cream . . .
3 large eggs
2 egg whites (save the yolks to make a cake)
1/4 pint (1/2 cup) of double cream
2 TBS sherry*
3 dessertspoons of calvados (apple brandy)
4 ounces plain flour
pinch of powdered ginger
pinch of salt
freshly grated nutmeg to taste
1 TBS caster sugar
1/2 medium sized cooking apple
lard for frying
Whisk the eggs, egg whites, milk, cream, sherry, brandy, flour, salt and the spices together in a mixing bowl. Beat well until smooth. Peel and core the apple and chop it finely. Add the sugar and the apple to the batter and then set it aside in a cool place to rest for 30 minutes.
Lightly grease a non-stick skillet with lard. Pour pancake batter in to barely cover the bottom, tilting the pan to make it even and as round as possible. Cook for a minute or two on the first side, or just until it looks dry on top. Flip it over and brown the other side, only about a minute or so longer. Remove to a large piece of greaseproof paper. Continue in this same manner until all the batter is used up, stacking each one on top of the previous one when done. (Keep the finished ones warm in the oven while you are cooking the others)
Turn the "stack" onto a warm plate and dredge the top with sifted icing sugar. Cut into wedges and serve warm with whipped cream and warm applesauce.