Nutty Pancakes with Glazed Fruity Relish

The Nutty Filling:
120ml of milk
80g of ground walnuts
2 tablespoons of caster superfine sugar
1 teaspoon of ground cinnamon
A knob of butter
2 tablespoons of dried raisins, soaked in water

Glazed Fruity Relish:
1 orange/2 nectarines or any favourable fresh fruits, washed, peeled and diced
1 tablespoon of cane sugar
A knob of butter, cold

The Pancake Batter

Whisk the eggs in milk and stir in the flour with a pinch of salt.
Mix it well until smooth texture. Add splash of oil and set aside.

The Nutty Filling

In a small deep pot heat up the milk on medium heat.
Add walnuts, sugar and cinnamon. Mix until the filling thickens to a smooth texture. Not too thick, neither too liquid.
Take off the heat and stir in the raisins with butter. Taste.

Glazed Fruity Relish

Heat up the cane sugar in a frying hot pan on high heat.
Before it starts caramelization stir in the butter and fruits with all its juice.
Stir on medium heat until it becomes a smooth and sticky texture.

Presentation

Heat up a non sticking frying pan on high heat and add a bit of olive oil.
Pour in 1 large spoon of the batter and bake until you see bubbles on top.
Next, flip pancake over and continue until both sides are golden. Continue until you have no batter left.

Fill in The Pancakes with the warm Nutty Filling and fold. Spread with the aromatic Glazed Fruity Relish.

Makes 4 serves.