Buttermilk pancakes, mixed berries compote, whipped mascarpone.
Ingredients
300g Pancake mix (3 x pancakes cooked)
100g Mixed berry compote
80g Chantilly cream
20g Maple and water syrup
1x Edible flower, torn into leaves
Icing sugar to finish
MOP
- In 2 x 5” non stick pans place the pancake mix
- Over a medium heat gently fry the mix on one side until lightly golden and then place in the oven for 6 minutes. Note: the pancakes should be golden brown on each side
- Serve on a the grey bowl plate with the 3 pancakes stacked, top with the chantilly cream & blue berry compote, icing sugar & edible flowers
- Finish with the maple and water syrup around the pancakes
Buttermilk Pancakes Batch of 1.
Ingredients
360g Plain flour
27g Baking powder
5g Salt
133g Caster sugar
146g Buttermilk
110g Whole eggs
83g Melted butter
333g Whole milk
MOP
- Sieve the first set of ingredients together
- Whisk all the wet ingredients ensuring there are a few small lumps in the mix
- To order using a 4oz ladle, pour the mix into a large cast iron pan 3 times making 3 individual pancakes
- Place the mix in a small egg pan and sear, place the pan in the oven and bake for 2 minutes
- Finish off with powdered sugar, whipped coconut and macerated strawberries
Whipped mascarpone.
Ingredients
50% Mascarpone Galbani
50% Double cream
10% Icing sugar
vanilla pod to taste
MOP
- Whipped all ingredients till soft peak stage (do not over whip the mix as it will spilt). Refrigerate till need for service
Maple & water syrup.
Ingredients.
200g maple syrup
200g water
MOP.
- add both ingredients to a sauce pan and bring to a boil. Once boiling remove from the heat and chill for service
Mixed berry Compote.
Ingredients
200g Caster sugar
20g Lemon juice
1000g Mixed berrys frozen
MOP
- Combine sugar, frozen mixed berries & lemon juice into a pot and bring to a boil
- Once boiling take off the heat and add the fresh blueberry’s
- Leave to cool, once chilled store refrigerated until needed for service
Buttermilk Pancakes Batch of 6.
Ingredients
2160g Plain flour
162g Baking powder
30g Salt
798g Caster sugar
876g Buttermilk
660g Whole eggs
498g Melted butter
1998g Whole milk
MOP
- Sieve the first set of ingredients together
- Whisk all the wet ingredients ensuring there are a few small lumps in the mix
- To order using a 4oz ladle, pour the mix into a large cast iron pan 3 times making 3 individual pancakes
- Place the mix in a small egg pan and sear, place the pan in the oven and bake for 2 minutes
- Finish off with powdered sugar, whipped coconut and macerated strawberries
Waiters Notes
Buttermilk pancakes served with blueberry compote and chantilly cream
Allergies Gluten, Dairy, Eggs