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Palascinta pancakes

Real~Living
Cooking time
Less than 60 minutes
Serves
8
Type
Pancake
Palascinta pancakes
Photography Alan Benson

Ingredients

  • 250g unsalted butter, at room temperature
  • 120g sugar
  • 6 eggs, separated
  • 1 tsp vanilla extract
  • 185ml milk
  • 90g plain flour
  • Butter, for cooking
  • Drinking chocolate, for sprinkling
  • 400ml pouring cream

Equipment

  • 2 mixing bowls
  • Whisk
  • Crêpe pan (or small non-stick frying pan)
  • Greaseproof paper
  • Small spatula
  • Ovenproof dish for serving

Preparation method

Place butter, sugar and egg yolks in mixing bowl and beat until light and fluffy.

Pour milk into clean bowl, add vanilla extract and whisk to combine.

Make batter Alternate between adding flour and butter mixture to milk, and whisk until batter has a nice, thick consistency. Don't worry if mixture looks curdled.

Place eggwhites in clean bowl. Using clean whisk, beat until stiff peaks form. Fold into batter.

Heat crêpe pan (or non-stick frying pan) on medium heat. Butter pan thoroughly using crumpled piece of greaseproof paper. Place 2 tbsp of batter mixture into pan and cook for 1 to 2 mins, until underside is golden.

Lift pancake out of pan and transfer to ovenproof dish (the cooked side of pancake should be facing upwards). Sprinkle top with 1½ tbsp drinking chocolate.

Continue making pancakes, following steps above, until all batter mix is used. Stack pancakes on top of each other as you cook them, sprinkling chocolate between each.

Serve Near serving time, preheat oven to 180°C (160°C fan). Pour cream over pancake stack and cook for 30 to 35 mins. Serve hot with nothing but the chocolate sauce that forms around the stack from the cream and chocolate. Yum!

Tastebuds tempted? This delicious pancake recipe is an extract from "Monday Morning Cooking Club" (Hardie Grant, $59.95). See Monday Morning Cooking Club

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