Friday, July 15, 2011
If you love dense pancakes, then skip this.
This is a soft and fluffy pancake, that uses CREAM!! Hahaha. If you have that carton of cream and you are scratching your brains on how to use more of it before it spoils, try this out. The pancake uses cream, so does the pastry cream.
*For more whipping cream recipes, check out my whipping cream label on the far right.
Usually pastry cream uses milk, but this recipe from one of my books uses cream, and I tell you, it’s way way better than those using milk. LOL.
*This is a true opinion from a dairy lover*
Actually I didn’t make this pastry cream for this pancake. I intended to do a raspberry tart, and the pastry cream was supposed to be transformed into chiboust cream. But my rasps didn’t want to be turned into tarts and farmed their own mould on themselves. So, I had to think of a way to use up the delicious cream.
A delicious pancake served with delicious pastry cream. Made mini so that one can pop one pancake into one’s oral cavity at one go. Or you can just use fork and knife and slowly savour it. Whichever way, it is still delicious. My MIL said, this converted her to love pancakes as she always find pancakes to be floury and yucky. Well, she's been eating those from mixes in the US. So, can't blame her for hating pancakes. Now she loves them, but made this way.
Mini Fluffy Pancakes
Adapted from: Daily Delicious,
Original source: Piere Hermé Infiniment
100gm whipping cream
25gm soft brown sugar
Small pinch of salt
90gm all purpose flour sifted with 5gm of baking powder
2 egg whites
1 Tbsp sugar
1. Combine cream, milk, egg, soft brown sugar and salt.
2. Sift in flour and baking powder and mix with a wire whisk until well combined
3. In another bowl, beat egg whites until very frothy and add in sugar. Beat until soft peaks.
4. Fold half of the egg whites into the batter. Pour batter into remaining egg whites and fold.
5. Heat a pan on medium heat for 30 seconds, then lower to low heat (I used a small outer ring and a very low middle fire, which is about 11 o’clock on my gas knob).
6. Drop in 1/2 tsp of oil and wipe it around the pan with a paper towel/tissue.
7. Drop batter by the tablespoon into the pan. Cover with a lid and cook until bubble appear on the surface. Flip to the other side and cook until golden.
8. Cool pancakes before topping with pastry cream and fruit of choice.
Recipe Source: Dessert by Page One
3 egg yolks
1 Tbsp cornstarch
150ml whipping cream
1 tsp vanilla extract (1/2 tsp if using imitation essence)
1. Whip egg yolks, sugar until pale and fluffy. Mix in cornstarch.
2. Bring cream to a light boil (bubble by the side) and pour into egg yolk mixture, while stirring all the while.
3. Pour egg yolk mixture back into the saucepan and cook until it starts to thicken. Turn off the heat and continue to stir. It will continue to thicken. (If it doesn’t then heat it up slightly further, as I used a heavy passed saucepan). Do not overheat as the cream will split.
4. Mix in vanilla extract.
5. Cool the pastry cream and transfer to a container, cover and chill until time of use.
*I made the cream ahead of time so that it will be cold
I also decorated some with blueberries as I didn't have enough blackberries.
All swept clean within minutes.