Ingredients
- 100 gm whipping cream
- 30 gm milk
- 1 egg
- 25 gm soft brown sugar
- Small pinch of salt
- 90 gm all purpose flour sifted with 5gm of baking powder
- 2 egg whites
- 1 Tbsp sugar
Preparation
Step 1
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.