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Fluffy Pancakes
Fluffy pancakes served with raspberries, maple syrup, and Carte D'Or Indulgent Chocolate ice cream
Serving
2 people
Difficulty
Medium
Prep time
20 min
Cook time
15 min
Ingredients
- 2 scoops Carte D'or Indulgent Chocolate Ice Cream Dessert
- 20 g egg yolk
- 10 g sugar
- drop of vanilla extract
- 30 ml milk
- 30 g flour
- 1 tsp baking powder
- 60 g egg whites
- 20 g sugar
- 80 g raspberries
- drizzle of maple syrup
Used products
How to make
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In a bowl, whisk together the egg yolk, sugar, vanilla extract, milk, flour, and baking powder until light and fluffy.
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In a separate bowl, use an electric mixer to beat the egg whites until they form stiff peaks. Gradually add 20g sugar while continuing to beat until the mixture is thick and shiny.
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Gently fold the meringue into the egg yolk mixture, being careful to keep it light and fluffy.
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Heat a non-stick pan with a little oil. Spoon 4 large scoops of batter into the pan, leaving space between them. Add more batter on top of the scoops until it's all used up.
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Cover the pan with a lid and cook on low heat for 5-7 minutes. Flip the pancakes and cook for another 5 minutes on low heat.
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Stack 2 pancakes on a plate and top with raspberries.
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Scoop ice cream on top of the pancakes and drizzle with maple syrup.
