Bruna, a Cardiff-born foodie of Italian origins, has kindly agreed to share her recipe and photos with my blog readers.
100g self-raising flour
1 tsp sugar
This is what Bruna says:
"The recipe is quite simple and perhaps differs from traditional pancakes in that it does not contain melted
butter. For 5 to 6 pancakes I use 100g s.r. flour, 1 egg, 1 teaspoon sugar, some lemon rind and enough cold
milk to make a very thick batter, suitable for piping."
"I lightly grease a pan and pipe the mixture using a disposable sac a poche. "
Love those intricate designs, aren't they pretty?
"When cooked on both sides I serve with lemon and icing sugar or sugar."
I am definitely going to try Bruna's recipe. I have never seen pancakes as delicate-looking as the Brussels lace.
Many thanks, Bruna, for sharing your recipe and photos!