Crispy Pancake Cakes with Berries and White Chocolate
Breakfasts • Russian
Description
This recipe was shared with us by Chef John Smith from a popular American diner.
Ingredients
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Milk 15 fl oz
- Dry yeast 0 oz
- Sugar 5 oz
- Manitoba Flour 10 oz
- Activated Baking Soda 0 oz
- Salt 0 oz
- Water 5 fl oz
- Strawberry 5 oz
- Raspberry leaves 5 oz
- Blackberry 5 oz
- Frozen black currant puree 5 oz
- Chicken Egg 3 pieces
- 10% cream 5 fl oz
- White Chocolate 5 oz
Step-by-Step Guide
Step 1
Prepare the berry sauce. Pour 40 ml of water into a saucepan and add the berries (frozen berries are fine), then add 70 grams of sugar. Bring to a boil. Simmer for 2 minutes.
Step 2
Blend until smooth. Strain through a sieve. Let it rest in the refrigerator for 10 to 12 hours.
Step 3
Prepare the chocolate mousse. Combine the cream with 3 egg yolks. Melt the white chocolate in a double boiler and mix it with the cream and yolks. Whip 3 egg whites with 30 grams of sugar. Fold the chocolate mixture into the egg whites. Transfer everything into a siphon. Whip and let it rest in the refrigerator for about two hours.
Step 4
Prepare the pancakes. Dissolve 20 grams of sugar and the yeast in warm milk. Sift the flour and add baking soda and salt to it. Combine the flour, milk, and 100 ml of water until you achieve a consistency similar to liquid sour cream. Cover with a damp cloth and let it rest in a warm place for about 45 minutes, until a lot of bubbles form. Fry in a 5 cm diameter ring in melted butter combined with vegetable oil over low heat until golden brown. Drain on a rack.
Step 5
Pour a little berry sauce onto a plate. Squeeze mousse from the siphon onto a pancake. Place fresh berries on top of it. Squeeze a bit of mousse onto a second pancake. Place it (mousse side down) on the first one. This creates a crispy pancake cake, which is served on the plate with the sauce.
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