Fresh Cream Honey Pancake Sandwich

Tweaked my dorayaki recipe to prepare a honey pancake sandwiched with fresh cream and sprinkled with roasted diced almonds. Added sour cream to the pancake batter to shorten the resting period of the batter and also helped to cook the fluffy pancake without adding too much baking powder.

Enjoy the fresh cream honey pancake sandwich fresh and cool 😋

Serving: about 4 pancakes

 

Honey Sour Cream Pancake

Ingredients

1 egg, 55g

8g rice bran oil/mild flavour vegetable oil

30g milk

30g sour cream

20g icing sugar

70g top/cake flour

1/2 tsp baking powder

1/16 tsp baking soda

pinch of vanillin powder, optional

10g honey

Whipped Cream

150g whipping cream, 35% fat

25g icing sugar

1/4 tsp vanilla extract

Toppings

30g chopped almonds

Directions

1. Roast diced almond in a preheated oven toaster at 150℃ for about 10 minutes, or till golden. Take out the plate to stir the diced almonds every 3 to 4 minutes to avoid over-browning the almonds. Set aside to cool down completely.

2. Mix top flour, baking powder, and vanillin powder in a small bowl. Set aside.

2. Beat egg till foamy, mix in oil,

milk and sour cream,

and icing sugar,

3. Sieve and mix in the flour mixture from Step 1. Briefly stir the batter using a whisk till no loose flour can be seen.

4. Add in the honey, and give the batter about 30 rounds of quick stirrings to smoothen the batter.

5. Heat up a small non-stick 16cm frying pan or a rectangular tamagoyaki pan without adding oil, at medium-low heat.

While waiting for the pan to heat up, pour about 50 to 55g of batter to a small pouring jug.

When the frying pan has heated up evenly, pour the batter to the pan to create a long rectangular or oval shape pancake.

When bubbles start to appear on top of the batter, check the underside of the batter. If the underside has turned golden brown, 

flip over the pancake even if the upper side is still wet. 

Cook the second face for about 15 to 20 seconds, or till a little golden.

6. Transfer the pancake to a plate. While the pancake is still hot, gently fold the pancake into half. Let the pancake cools down in this U-shape form.

Repeat the Step 5 and 6 to complete the remaining batter.

7. While the pancakes are cooling down, prepare the whipped cream.

Pour whipping cream and icing sugar into a tall mixing cup. Refrigerate the mixing cup with the content, and a balloon whisk in the fridge for about 20 minutes.

Take out the mixing cup and balloon whisk from the fridge. Attach the balloon whisk to an electric handheld blender. Beat the whipping cream mixture at Turbo speed till the cream started to thicken. 

Add in the vanilla extract.

Switch the speed to 1, and gradually beat the cream to firm peak.

firm peak stage

Transfer the whipped cream to a 200ml-piping bag and store in the fridge till needed

9. Place a pancake on a plate. Snip off the tip of the piping bag, squeeze out the cold whipped cream to fill up the U-shaped pancakes till the edges.

Use a flat blade butter knife to even out the whipped cream.

10. Sprinkle some roasted diced almonds over the exposed edge of the whipped cream. Lightly press down the diced almonds to prevent them from falling off.  

Wrap each pancake sandwich in cling wrap and refrigerate for about 1/2 to 2 hours before serving 😋