SERVES 2
INGREDIENTS:
YOLK MIXTURE
🥞 2 egg yolks
🥞 2 Tbsp milk
🥞 ½ Tbsp vanilla extract
🥞 ½ tsp baking powder
🥞 pinch salt
🥞 4 Tbsp flour
MERINGUE MIXTURE
🥞 2 egg whites
🥞 3 Tbsp maple syrup (microwave for 50 seconds so its hot!)
🥞 ¼ lemon squeezed
🥞 pinch of salt maple whipped cream
🥞 ⅓ cup double cream
🥞 3 Tbsp maple syrup
🥞 ½ lemon zest
🥞 pinch of salt
FRESH STRAWBERRY METHOD:
🥞 Pre-heat a large pan, with the lowest setting - do this before you make batter
🥞 1 Tbsp of oil spread across the pan
🥞 choose the weakest fire you can (the smaller the stove ring the better)
MAKE YOLK BATTER
🥞 Separate 2 large eggs into 2 bowls (put the whites in a large bowl!)
🥞 To the yolks add: milk, vanilla extract, baking powder, salt, flour and mix until smooth
MAKE MERINGUE
🥞 To the egg whites add lemon juice and salt
🥞 Whisk until frothy
🥞 Microwave 3 Tbsp maple syrup in a microwave safe bowl for 50 seconds
🥞 Whisk egg whites again and slowly drizzle all the male syrup in
🥞 Whisk until super glossy and stiff peaks form Combine Batters
COMBINE
🥞 Add big scoop of meringue into the yolk batter
🥞 Use a whisk to loosen
🥞 Then add all there emaining meringue and gently whisk together ‘with a twist and pull action’ until it’s a beautiful cloudy batter Cook Pancakes
COOK
🥞 Add a big spoon of batter to your oiled pre-heat pan
🥞 Make a little dent and addd another big spoon on top
🥞 Cover with a large bowl or very high lid and leave for 6 minutes
🥞 Add another spoon of batter on top
🥞 Add a tbsp of water on the edge of the pan t create steam, cover with bowl again
🥞 Leave for 3 more minutes
🥞 Remove the bowl and careful and confidently flip
🥞 Add the bowl and leave for 6 minutes
MAPLE SYRUP WHIP CREAM
🥞 In the meantime make your maple whipped cream
🥞 Whip it until its a thick paint consistency
🥞 Cut your strawberries
🥞 Serve pancakes with creamed strawberries immediately and eat!
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