I found these fabulous pancakes on the menu at the Byron Beach Café. The recipe is courtesy of chef Christian Poulsen (unfortunately the ingredients list is missing as a virus got into my WordPress), just one of the many talented chefs who’ll be part of the Sample Food Festival. The Festival kicks off at 9am on Saturday 10/9/11 at the Bangalow Showground – entry is free. A Gala Dinner will be held on the night at The Byron at Byron Resort and the winners of the Golden Fork Award will be announced at the dinner.
To make the beetroot pancake batter, first cook the beetroot. The best method is to use oven-roasted beetroot for improved intensity of colour and flavour; boiling beetroot dilutes the flavour and the result is inferior. Dress the beetroots with the olive oil, then place in a small roasting tin, sprinkle with salt add 1 cm of water to the tin, cover with foil, and bake in a 160°C oven for about 45 minutes, or until tender. Leave to cool before peeling and dicing; reserve 250 g diced cooked beetroot.
Place the reserved beetroot in a food processor and process to a purée. Add the sugar, salt, eggs and buttermilk and continue to process until smooth. Transfer to a mixing bowl and gradually add the flour, whisking to make a smooth, thick batter — if it is quite wet add a little more flour. Refrigerate for 30 minutes.
To make the orange dressing, put the sugar and 50 ml water into a small saucepan and bring to the boil. As soon as it starts to caramelize, remove from the heat and add the vinegar to seize the cooking process. ‘Cracking caramel’ with a liquid causes the caramel to boil and spit. If you haven’t done it before ensure you do it over the sink and in a saucepan with reasonably high sides. Allow to cool slightly, then stir in the nectar, canola oil and salt. Pour it into a sauce bottle or airtight jar so you can shake it — the mixture should resemble a vinaigrette.
Heat a frying pan over low heat and grease the base with a little canola spray. Pour about 1/3 cup of the batter into the pan at a time to make crumpet-sized pikelets. Cook for 3–4 minutes on each side, or until golden. You should be able to cook these in batches of three. Remove to a plate and keep warm while cooking the remainder — you should make about 12 pancakes in total.
To serve, place a pancake on each serving plate with 2 slices of orange on top, then repeat to make a stack of 3 pancakes. Spoon some of the goat’s curd on top, then drizzle over the orange dressing and scatter over the macadamia nuts and watercress.