I prepared this pancake with whipped cream when my old oven was down. The fluffy honey pancake offered an alternative to baking a cake to enjoy with soft whipped cream topped with crunchy and nutty chopped almond 😋
Serving: about 4 pancakes
1 egg, 55~60g
10g rice bran oil/mild flavour vegetable oil
40g soy milk, reduced sugar
18g icing sugar
10g natural yeast *
60g top flour
1/4 tsp baking powder
1/8 tsp instant dry yeast, optional
pinch of vanillin powder, optional
80g whipping cream, 35% fat
20g double cream, 45% fat #
10g icing sugar
* natural yeast can be replaced by 5g top flour and 5g soy milk
#double cream can be replaced by whipping cream
8g chopped almond
1. Mix top flour, baking powder, instant dry yeast, and vanillin powder in a small bowl. Set aside.
2. Beat egg till foamy, mix in oil,
and honey into a smooth batter.
3. Sieve and mix in the flour mixture from Step 1.
Give the batter a few quick stirrings to smoothen the batter.
4. Let the batter stand in room temperature for about 30 to 2 hours. A longer proofing time will give a more aromatic batter.
5. Heat up a small frying pan or a rectangular tamagoyaki pan with a thin coat of oil.
While waiting for the pan to heat up, give the batter a new stirring to remove the big air bubbles.
6. Pour the batter into the warm frying pan to form a rectangular pancake.
When the underside of the pancake has became golden,
flip the pancake over to cook the other face. Try not to over-cook the pancake, so it would be softer and easier to fold without breaking.
Let the pancakes cool down before adding whipped cream.
7. While the pancakes are cooling down, prepare the whipped cream.
Store the tall mixing cup and balloon whisk in the freezer for about 15 minutes before use.
Pour the whipping cream, double cream and icing sugar into the cold, tall mixing cup.
Beat the whipping cream mixture using a hand blender fitted with a balloon whisk at Turbo speed till the cream started to thicken. Switch the speed to 1, and gradually beat the cream to firm peak.
Transfer the whipped cream to a 200ml-piping bag and store in the fridge till needed.
8. Roast chopped almond in a toaster oven at 150℃ for about 2 to 3 minutes. Take out the plate to stir the almond every 15 seconds to avoid over-browning the almond.
9. Place a pancake on a plate. Snip off the tip of the piping bag, squeeze out the cold whipped cream over half of the pancake.
Fold up the other half of the pancake to sandwich the whipped cream in between. Sprinkle some roasted chopped almond over the exposed edge of the whipped cream. Lightly press down the chopped almond to prevent them from falling off.
Wrap each pancake sandwich in cling wrap and refrigerate for about 2 to 3 hours before serving 😋
Thank you Bulla for the complimentary bottles of thickened cream and double cream 💗💗
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