And today we are going to show you something extra special we did! No lemon and sugar Crêpes here, not that there’s anything wrong with that, but these are the crème de la crème of pancakes. Prepare to be amazed.
Today we shall be making American chocolate chip pancakes with whipped cream and a raspberry coulis.
You will need:
- 150g Plain flour
- 1/2 tsp Salt
- 1 tbsp Baking powder
- 1 tsp Caster sugar
- 225ml Milk
- 1 Egg
- 1 Knob of butter, melted
- Oil for frying
- Raspberries crushed
- 1tbsp Icing sugar
- Crushed hazelnuts
- 100ml Double Cream
- Honey to drizzle
Sift the flour, salt, baking powder and sugar into a large mixing bowl. Making a well in the centre, pour in the milk and give it a gentle whisk. Add the egg and melted butter. Beat well until the batter is smooth.
Yes, it’s that easy.
Heat a frying pan over a medium heat with a small glug of oil, drop a tiny bit of the mixture in to test the heat, when it starts sizzling, your pan is ready. Ladle or spoon the pancake into the pan, it should be about the size of a CD… Remember those?
When bubbles start to appear on the top and the edges, flip your pancake and cook for 1-2 minutes or until golden brown.
Mix a splash of water in with your crushed raspberries and wack them through a sieve into a small bowl getting rid of the tiny little seeds. Stir in 1 tbsp of icing sugar and set aside.
Whip up the double cream until you reach soft to hard peaks and again set it aside.
Now it’s time to plate up *Cue the Masterchef plating up music*
Place your pancakes in the centre of your plate, get a nice dollop of cream next to the pile you have made. Using a spoon drizzle the raspberry coulis around the plate. Add the crushed hazelnuts to the top of your cream then drizzle some honey over the top of the plate.
Sit down and enjoy it, or just eat it in the kitchen if you can’t wait to reach a chair.