942 gms flour

    125 gms baking powder

    200 gms castor sugar

    ½ tsp salt

    500 gms egg whites

    200 gms butter

    200 gms egg yolk

    1-litre full-cream milk

    2 tsp vanilla extract

    200 gms frozen raspberries, defrosted

    For the raspberry coulis

    100 gms frozen raspberries

    100 gms sugar

    For the cream

    100 gms whipping cream

    1 tsp vanilla essence

    1 ¾ tbsp sugar

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Ingredient Substitution Guide


1. For the pancake batter: Mix all the dry ingredients with a wire whisk in a large mixing bowl.

2. In a separate mixing bowl, whisk the egg white till medium peaks form.

3. Melt butter in a saucepan, then allow to cool to room temperature.

4. Combine all the wet ingredients together, then mix with the dry. Using a spatula, gently fold the egg white into the pancake mix.

5. Add the liquid from the defrosted raspberries to the batter to get a nice red colour (2 tsp of frozen liquid for every 100 gms of pancake batter).

6. Ladle the batter onto a heated pan and form pancakes; cook on medium to low heat till golden brown.

7. Don’t flip the pancakes as soon as you see bubbles form on the surface. Flip them when the bubbles pop and form holes that stay open on the surface of the pancake.

8. For the coulis: Place the sugar in a pan on medium heat and stir well, until caramelised or liquefied in texture. Add frozen raspberries and cook until softened.

9. Then strain with a fine strainer for a smooth sauce.

10. For the cream: Add sugar and vanilla essence to the cream an whisk it continuously until air is incorporated into it, and it takes on a foam-like texture.

11. Serve pancakes, sprinkled with icing sugar, topped with the cream and drizzled with raspberry coulis. Enjoy!

Tip: To make sure the pancakes turn out fluffy, do not overmix the batter. Also, always make sure your spatula is large enough to support the pancake.

Recipe courtesy: Clinton St. Baking Company

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