Fluffy fruit pancakes
Ingredients
- 4 eggs
- 46 ml whole milk
- 0.5 c. à café vanilla extract
- 60 g wheat flour
- 4 g baking powder
- 52 g sugar
- 2 c. à soupe strong-flavoured olive oil
- 60 ml water for steaming
- 100 g blueberries (or raspberries)
- 12 apricots
- 2 c. à soupe strong-flavoured olive oil
- 1 branche mint
Tip
Instructions
Wash the apricots. Set half of them aside.
Cut the other half into small pieces and simmer over a low heat with 1 tablespoon of strong-flavoured olive oil (add 1 tablespoon of sugar if your apricots are tart) for 15 to 20 minutes.
- Separate the egg whites and egg yolks into two different bowls. Place the bowl containing the egg whites in the fridge.
Meanwhile, add the milk, vanilla and 1 tablespoon of full-flavoured olive oil to the egg yolks and whisk until thick and frothy.
- Sift the flour and baking powder into the bowl.
- Whisk until well combined; do not overmix. Set aside whilst you make the meringue.
Beat the egg whites with an electric whisk. When the egg whites become frothy and opaque, gradually add the sugar, about a third at a time. Then increase the speed of the mixer to high and beat vigorously until stiff peaks form (when you lift the whisk, the meringue should form a peak at the tip of the whisk).
Take a third of the egg whites and add them to the egg yolk mixture. Whisk together by hand. Using a spatula, gently fold the remaining meringue into the mixture.
Heat a large non-stick frying pan over a low heat. Brush with strong-flavoured olive oil using a pastry brush.
- Use a small ladle to spoon the pancake batter into the frying pan.
Next, pile another heap of dough on top of the first one already in there.
When the surface of the batter starts to dry, add a third dollop of batter on top of each pancake.
Add 1 tablespoon of water to the empty spaces inside the frying pan, cover with a lid and leave to cook for 6 to 7 minutes.
After 2 minutes, lift the lid and add one final spoonful of batter to each Japanese pancake (or several spoonfuls if you have more batter). Make sure you pile the batter up high, not outwards. If the water has evaporated, add a little more. Cover with the lid and continue cooking.
- After 6–7 minutes, gently flip the pancake and cook for a further 4 to 5 minutes, adding a little water to keep the steam going.
Meanwhile, wash the blueberries and slice the other half of the apricots into thin slices. Finely chop the mint leaves and mix them with the apricot slices, the blueberries and 1 tablespoon of full-flavoured olive oil. Set aside for 5 minutes (to allow the mint to infuse the fruit).
Serve 1 fluffy pancake with a little apricot compote and fresh fruit on top. Garnish with a few mint leaves and a little icing sugar.
- You could also serve it with a little whipped cream ;)
Tip
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