Pancakes with Banana, Strawberry Jam, and Ice Cream
Baking and Desserts • American
Description
The recipe was shared with us by John Smith, the chef of a local diner.
Ingredients
- Chicken Egg 2 pieces
- 3.2% Milk 15 fl oz
- Wheat Flour 10 oz
- Dry yeast 0 oz
- Sugar 5 oz
- Vegetable Oil 5 fl oz
- Baking Powder 0 oz
- Chili jam 0 oz
- Bananas 0 oz
- Vanilla Ice Cream 5 oz
- Mint 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
For strawberry jam: Place one kilogram of strawberries in a bowl and sprinkle with one kilogram of sugar. Mix well and let it sit for 4 to 6 hours to allow the strawberries to release their juice. Then, transfer the pot with the berries to the heat and bring to a boil. Boil the jam for 5 minutes over medium heat, constantly skimming off the foam. After that, remove the pot from the heat, let the jam cool slightly, and cover the pot with a clean towel. Allow the jam to rest until completely cooled (about 10 hours). Repeat this process three times.
Step 2
In a small amount of milk, dissolve the salt and sugar, then add the dissolved yeast. Mix the ingredients together and combine with the remaining milk, warmed to 35–105°F.
Step 3
Separate the egg whites from the yolks and whip the whites separately until fluffy. Add the yolks to the mixture of milk and sugar and stir to combine, then gently fold in the whipped egg whites. Next, add the flour and mix until just combined, being careful not to overmix so that the batter remains airy.
Step 4
Add vegetable oil to the dough and mix it lightly. Then, leave the dough in a warm place (25–95°F) for about 3–4 hours. During the fermentation process, the dough should be periodically kneaded.
Step 5
When the dough is ready, fry the pancakes in vegetable oil until golden brown.
Step 6
Serve the pancakes stacked on a plate. Drizzle strawberry jam on top, place banana slices alongside, and add a scoop of strawberry ice cream on top. Garnish with mint leaves.
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