RECIPE / RALPH SCHELLING
Our Swiss chef friend on puffy pancakes to delight in on an indulgent Sunday. Flipping brilliant.
200g flour 1.5 tsps baking powder 1 vanilla pod, seeds removed 200ml milk 3 eggs, separated 2 tsps lemon juice 1 tsp salt 3 tbsps sugar 2 tbsps butter
To top it off: Icing sugar, a sprinkle Compote of choice or fresh berries Maple syrup
Mix the flour, baking powder, vanilla, milk, egg yolks and lemon juice into a smooth batter. Beat the egg whites with salt until they’re half stiff and gradually add sugar and continue beating until the mixture is glossy and starts to shine. Fold the egg whites carefully into the batter (keeping as many of those air bubbles as possible).
Heat the butter in a non-stick frying pan. For an optically perfect meal, use a metal ring approximately 6cm in diameter, greased and floured. With or without the help of the metal rings, add roughly 2 tbsps of the batter, cover and bake over a low heat for around 5 minutes until the underside of the pancake is stable and golden brown then turn the pancake over and cook for a further 5 minutes.
Add butter, compote or fresh berries and a sprinkle of icing sugar – and don’t forget to put the maple syrup on the table.