Sweet, sour, pink and pretty
My friend Ellie is the queen of a Saturday brunch. We had many pancake toppings. This is simple and sweet.
Honey, Raspberry and Almond Pancakes
Makes 12 pancakes
Ingredients
1 cup (125g) self raising flour
1/2 tsp baking powder
1 tbsp sugar
1 cup (250 ml) milk
2 tsp butter, melted
1 egg, separated
Topping
2 tsp honey (plus extra to drizzle)
2 cups raspberries (frozen or fresh)
Toasted almonds
(notes, variations and substitutions found below the method)
Method
Place a frying pan on a medium heat.
In one bowl mix together the flour, baking powder and sugar. Add the milk, butter, and egg yoke. Stir until smooth.
In a separate bowl whisk the egg whites until stiff peaks form. Beat in 1/4 of the egg whites into the pancake batter, then gently fold in the remainder.
Place a little bit of butter in the frying pan and use a piece of kitchen paper to cover the pan with it. Place tablespoons of batter in the pan, fry for a minute or so until bubbles appear on the surface. Flip the pancakes and cook on the other side until golden brown.
Meanwhile place the raspberries in a bowl with 2 tsp honey. Microwave or heat in a saucepan until the raspberries begin to soften.
Stack your pancakes, top with raspberries, almonds and a drizzle of honey.
Notes, variations and substitutions
Flour: You can use plain flour or gluten free flour. Just add in 1 tsp of baking powder.
Milk: Replace with dairy free alternatives.
Raspberries: blueberries or other berries look fine.
//Honey, Raspberry and Almond Pancakes//
Sweet, sour, pink and pretty. This is simple and sweet.
Recipe link in my bio.
コメント