Serves 4 适合四位
10g baking powder 10克发酵粉
200g pancake mix flour (we used White Wings Panjacks)
200克薄饼混合面粉(我们选用的是这个牌子的：White Wings Panjacks)
10g sugar 10克糖
5g salt 5克盐
2 large eggs 2大枚鸡蛋
355ml milk 355毫升牛奶
10ml butter 10毫升黄油
2 tablespoons of whipping cream 2汤匙淡奶油
Fresh fruit (we used blueberries, raspberries, and strawberries)
Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together eggs and milk. Add to the flour mixture, stirring until smooth. Blend in melted butter. If the batter seems too thick to pour, add a bit more milk. Place a round mold on a hot, greased griddle and ladle three to four spoonfuls of the batter mix into the mold.
Using a flat metal spatula, scrape excess batter off the griddle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.
Using a cake decorating bag, top the pancakes with whipped cream.
Top with fruit and maple syrup as desired.
Hailing originally from Guangzhou, Kenny Chen is the chef de cuisine for Kerry’s Kitchen. He has worked in both Asian and Western restaurants for the past 14 years. Before joining Kerry Hotel Beijing, Chef Chen worked with Shangri-La in Guangzhou for seven years. He enjoys trying his hand at a variety of cuisines, but his passion is experimenting with meat and seafood. In his spare time, Chef Chen enjoys traveling.
photo by LOVA
This article originally appeared on p26-27 of the beijingkids September 2013 issue.
Check out the PDF version online at Issuu.com