Fluffy Pancakes, Hazelnut Praline Syrup and Lemon Cream
Serves 5
Pancakes
3 1/2 Cups Milk
1/2 Cup White Vinegar
3 1/2 Cups All Purpose Flour
1 Cup Sugar
5 tsp Baking Powder
2.5 tsp Baking Soda
2.5 tsp Salt
5 Eggs
1 1/4 Cup Butter melted
5 Tsp Vanilla
Combine milk and vinegar and let rest for 10 min.
Combine all dry ingredients in a large bowl. In a separate bowl combine eggs, milk/vinegar mixture, vanilla and melted butter. Pour the wet ingredients into the dry ingredients and whisk until there are no lumps Be careful not to over beat. Let rest for 10 min.
Spray a non-stick pan with vegetable oil. Turn heat to low and carefully scoop half cup portions onto the heated pan surface. After 1-2 minutes air bubbles will begin to appear. Cook for about 2-3 minutes more, then carefully flip the pancake.
If you are not comfortable flipping pancakes - there is no shame in that! It took me a couple of brunch services to get good at this. Take a flat pot lid that is larger in diameter than the non-stick pan, place it next to the non-stick pan and slide pancake over onto lid. Invert the empty pan and align it on top of the pancake-topped lid, then turn the lid and pan over simultaneously so the uncooked side of pancake drops down, raw side in the pan. Place the pan back on heat and cook for about 1 minute more. Repeat the process until you have desired amounts of pancakes If there is batter leftover, simply cover and refrigerate. Batter will be good for one day.
Hazelnut Praline Syrup
3 oz Brown Sugar
4 oz Butter
1 Tbsp Salt
3/4 Cups Heavy Cream
1.5 oz Hazelnuts, chopped
Combine all 4 ingredients in a saucepan over medium heat. Mix until the mixture starts to get thick, add chopped Hazelnuts. Cool and reserve for later use to top off Pancakes.
Lemon Cream
2 Cups Heavy Cream
1 1/4 Cups Sugar
2 ea Gelatin Sheets
Juice and zest of 1 lime
In a saucepan heat up the heavy cream and sugar until the sugar is dissolved, add the bloomed gelatin sheets and the juice/zest. Cool down until firm. Whip it until fluffy.
Assemble and Garnish
Pancakes
Hazelnut Praline
Scooped Lemon Cream
Mint leaves