Pancake

Pancake

Tags: Desserts

Ingredients

120 g
50 g
sugar
1
egg
100 ml
milk
1 pinch
salt
3 g
dry yeast
For the filling:
200 g
mascarpone cheese
1
egg
30 g
sugar
as desired
fresh berries
pinch
icing sugar

Preparation

Whisk the eggs and sugar in a bowl with a pinch of salt. Sieve the Schär Rice Flour and baking powder and add to the mixture, continuing to whisk. Add the milk, whisking all the time, until the batter is smooth and creamy. Cover the bowl with cling film and leave the batter to rest in the refrigerator for around 20 minutes.

 

To prepare the filling, whisk the egg with the sugar, add the mascarpone and mix until the mixture is soft and frothy. Put the mixture into a piping bag.

 

Heat a non-stick pan.  Pour a ladleful of the mixture on to the centre of the pan and cook for 30 - 40 seconds per side until the pancake is soft and bubbly. Repeat until all the mixture has been used.

 

To assemble the dessert, stack the pancakes with a layer of mascarpone between each pancake. Garnish with berries and a dusting of icing sugar.

 

Chef's tip: For a savoury version of these pancakes, ideal for aperitifs and buffets, replace the sugar with 8g salt and 50g softened butter, and fill or top as desired.