The new year has just began and why not get back to reality the sweet way with this amazing pancake recipe.
INGREDIENTS
Horlicks ice cream:
- 350ml milk
- 300ml fresh cream
- 4 egg yolks
- 75g castor sugar
- 100g Horlicks powder
Puffed Pancakes:
- 37g cake flour, sifted
- 15ml (1 tbsp) castor sugar
- 1 egg
- 60ml (¼ cup) milk
- 2,5ml (½ tsp) vanilla extract
- 15g butter
- 2 bananas, sliced, to serve
- honey, to serve
- icing sugar, to dust
Method
For the Horlicks ice cream:
- heat the milk and cream in a saucepan over medium heat.
- In a mixing bowl, beat together the egg yolks and castor sugar, using a whisk, until light and creamy.
- Stir in the Horlicks.
- Pour the hot milk and cream into the egg mix and whisk to combine.
- Return to the heat and cook over low heat until the mixture thickens slightly and coats the back of a wooden spoon.
- Pour into a ‘freezeproof’ container and freeze, whisking thoroughly (or use a hand blender) every 30 minutes until frozen.
- Preheat the oven to 200°C. Place a 10cm cast-iron skillet (pan with an ovenproof handle) or round ovenproof dish in the oven to preheat, at least 20 minutes.
For the puffy pancakes:
- Combine the flour and sugar in a bowl.
- Add the egg, milk and vanilla and whisk together to form a smooth batter.
- Once the pan is preheated, remove it from the oven.
- Coat the pan with the butter then immediately pour in the pancake batter and place back in the oven.
- Bake until the pancake is puffy and golden brown, 20 – 25 minutes.
- Remove from the oven and serve immediately topped with slices of banana drizzled with honey and finished off with a dusting of icing sugar and a scoop of Horlicks ice cream.
Picture: Supplied
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