Rated 5 out of 5 based on 1 votes
- 2 x eggs
- 1/2 cup castor sugar
- 1 x pinch salt
- 1 cup milk
- 1 1/2 cup plain flour, sifter
- 3 Tbls cocoa
- 1 tspn baking soda
- 2 tspn cream of tartar
- 1 x punnet strawberries
- 300 ml whipping cream
- 1 tspn vanilla essence
- 3 Tbls icing sugar
In a bowl of an electric mixer place the eggs and beat for 1 -2 minutes until pale. Add sugar and salt and beat for a further 2 minutes until sugar is dissolved. Add milk and add sifted flour, soda, and tartar and coco powder on low speed until combined. Turn speed up and beat for 1 minute. Set pancake mixture aside for 30 minutes to rest.
In a clean mixing bowl place the whipping cream, sifted icing sugar and vanilla essence. Beat cream mixture for 3-5 minutes until stiff peaks form. Set aside in fridge.
Grease a sauce pan with cooking spray or butter and place over a medium heat. Place four greased egg rings into the pan and place a tablespoon of mixture into each ring. Cook mixture for 30-40 seconds until bubbles start forming and bursting on top of the mixture.
Flip egg rings and cook for a further 30 seconds on the opposite side. Remove egg ring from around the pancake and place on a cooling rack. Repeat this process with the rest of the mixture.
Meanwhile in an electric mixer bowl add the whipping cream, vanilla essence and sifted icing sugar. Beat until firm peaks form. Set aside.
To assemble place one pancake on a plate, spoon a teaspoon of strawberry jam over the pancake followed by a spoonful of cream and a few slices of strawberries, place another pancake on top and repeat the process.
Finish the last pancake off with a dollop of cream and a few slices of strawberry for garnish.
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