30 Apr · GelatoMyWay · No Comments

Pancake’s Angel

Pancake with “diplomatic” cream

gelato (home-made italian ice cream)

variegated with maple syrup.

 

 

Welcome back ,

Easter is coming and, fortunately, the days are getting warmer and is also nice to stay outdoors .

For this reason , I revisited this American recipe while planning a brunch on Easter Monday  .

The Brunch ( Breakfast + Lunch ) became popular  in the 70’s preferably in large metropolitan hotels , to satisfy the vices of VIPs who got up late and demanded a hearty breakfast at midday : breakfast and lunch, so they found themselves together in only one meal .

It ‘s a very informal meal , where you can choose the food ( sweet and savory ) to suit your taste .

Here is the recipe :

Ingredients for pancakes about 10/12 ( depending on the size ) :

135 gr . of flour
130 ml . of milk
1 large egg
2 tablespoons of sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
2 tablespoons of melted butter ( + one for cooking )

Procedure:

Mix together milk and the egg  then add the (previously melted) butter ; sift all solids together ( flour, sugar , salt and yeast ) in a bowl , then add them to the mixture with a whisk to remove any lumps.

Let the dough rest 5-10 minutes and ,  in the meantime, put some butter in a pan and melt it over medium heat ; pour a ladle of butter into the pan .

If you use a large skillet , you can make 2 or 3 pancakes at a time , therefore, adjust the dose of butter accordingly . When the top of the pancake will begin to boil, turn it over and cook it until   both sides will be of a golden brown color . Continue until you run out of the mix , in the meantime  keep the pancakes warm in the oven .

Ingredients for “diplomatic cream”  gelato:

½ l . of milk
65 gr .of  liquid cream + 150 gr . directly into the ice cream
125 gr . of  sugar ( if  available , replace 50 gr . of sucrose with dextrose )
15 gr . of  milk powder
3 gr . of stabilizer
Pinch of salt
Vanilla
4 egg yolks
Maple syrup to taste

Procedure:

Mix all dry ingredients together, then add the egg yolks while continuing to stir.

Finally add the liquids and after mixing well , place the mix in a saucepan with the vanilla bean cut lengthwise and bring gently to 85 ° C over medium heat with the help of a thermometer .

Allow  the emulsion to cool down  and in the  meanwhile turn the ice cream maker on.

Pour the mixture into the  ice cream maker and add the remaining cream ; stir for about 30-40 min. or until you see  a well mounted ice cream .

Depending on your taste, at this point , if you want , you can incorporate the maple syrup.

Let stand for about 1 hour in the freezer .

Composition :

Serve the pancakes as a single portion (i.e. each pancake with his scoop of ice cream) and a further “squeeze ” of maple syrup .

Alternatively :

If You don’t like maple syrup , You can replace it with honey , agave syrup or melted chocolate  served with fresh fruit ( strawberries, raspberries, blueberries, bananas or whatever you want ).

Happy Easter to you all !!!

 

Valentina Pacini

 

Pancake's Angel

Pancake’s Angel

 

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