Cake Pancakes
Ingrediënten
Ingredients
- 3 Egg yolks
- Zest of ½ lemon
- 2 tsp 10 g Vanilla sugar
- 6 Egg whites
- 7 tbsp 100 g Granulated sugar
- ⅓ cup 40 g Flour
- 2¾ tbsp 40 g Butter, melted
- Butter for cooking
- 2 tbsp Apricot marmalade
- Fruit according to taste to garnish such as strawberries, orange slices, or kiwi slices
Instructies
- Preheat oven to 400 °F (200 °C).
- Beat the egg yolks with lemon zest and vanilla sugar.
- Beat the egg whites to stiff peaks with granulated sugar.
- Carefully fold the egg whites into the egg yolks.
- Sift the flour in and slowly fold it in.
- Finally, fold in the hot, browned butter.
- In a pan, melt some butter and place batter in the pan according to your desired size of pancake.
- Smooth the top with a spatula.
- Let cool on the stovetop for about 1 minute and then finish baking in the oven for about 10 minutes.
- While still in the pan, brush with apricot marmalade and fold closed.
- Place on plates and garnish with fruit.
Notes / Tips / Wine Advice:
Variation 1:
Schönbrunner pancakes are prepared the same way, but filled with fruit compote.Variation 2:
The classic filling for Stephanie pancakes (Omelette Stéphanie) is made of wild strawberries, pineapple, and pears.Variation 3:
Apricot pancakes are not only filled with apricot marmalade, but also preserved apricots (see p. 188) and raisins. Vanilla sauce (see p. 202) fits them very well.--------------------------------------------------------------------------------------------------
