Description
A perfect marriage between a pancake and a donut!
Note: Measurements entered in metric units.
Ingredients
- FOR THE PANCAKES:
- ⅛ ounces, weight Dry Yeast
- 1-½ Tablespoon Sugar
- 1 cup, 2-⅔ teaspoons, ⅞ pinches Warm Milk (about 35-40ºC Or 95-105ºF)
- 1 whole Egg, Beaten
- 7 ounces, weight Flour
- 1 pinch Salt
- 3 tablespoons, 1 teaspoon, 2-⅓ pinches Sunflower Oil, For Cooking The Pancakes
- 1 teaspoon Powdered Sugar, For Dusting
- FOR THE STRAWBERRY COULIS:
- 5-⅓ ounces, weight Strawberries
- 1 Tablespoon Sugar
- 1 dash Lemon Juice
- FOR THE BLUEBERRY COULIS:
- 5-⅓ ounces, weight Blueberries
- 1 teaspoon Sugar
Preparation
For the pancakes:
Mix the yeast with sugar and warm milk (about 35-40ºC or 95-105ºF) and let it rest and activate in a warm place for 10-15 minutes. Then stir in the beaten egg, flour, salt and leave to rise in a warm place for about 30 minutes. The best is to warm the oven to 30-35ºC (85-95ºF) and place the bowl in it.
While the dough is rising, make both coulis (see below).
When the pancake batter has risen (almost double in size), then heat half of the oil in the pan and bake a spoonful of batter at a time, 1-2 minutes on each side. Be sure that the oil is very hot. Once baked transfer on a paper towel to drain the excess oil and serve dusted with powder sugar and berry coulis.
Note: The yeast pancake batter has to be a bit thicker than the usual one.
For the strawberry coulis:
In a blender, whiz the strawberries with a tablespoon of sugar and a dash of lemon. Taste and add more sugar or lemon juice as needed. Set aside.
For the blueberry coulis: In a blender, whiz the blueberries and sugar very well. Then transfer to a hot saucepan and cook for 1-2 minutes. Chill.
