Made by the Pastry Chef Sol Arceo
INGREDIENTS
– 1 Egg
– 250gr Flour
– 60gr Melted butter
– 300gr Milk
– 8gr Baking powder
– 150gr Sugar
– Vanilla essence
Optional: Chocolate chips, strawberries, blueberries, dulce de leche sauce, honey, cream or ice cream
PROCEDURE
- Place the eggs, the sugar, the essence and the milk in the blender. Blend just to break the egg bond and dissolve the sugar.
- Add the flour and the baking powder, blend until it is completely integrated.
- Add the melted butter and blend again for 30 seconds.
- Let the mixture rest in the refrigerator for half an hour.
- Cook the pancakes in a hot pan brushed with melted butter. Add blueberry or chocolate chips to each Hot Cake, as you prefer.
- Wait until you can see holes in the dough, turn and cook for an additional 30 seconds.
- Remove and put them on a plate. Serve warm with dulce de leche sauce, caramel, honey, strawberries and / or blueberries.
- Enjoy them!
SOL ARCEO had study Professional Bakery & Pastry at the Gato Dumas School, she work as Tutor of Pastry and providing delicious cakes & chocolates for special events. Specialized in cake decorations, avant-garde chocolaterie, french pastry and nutrition. Follow Sol at Instagram and Facebook
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