Pancakes with Arabic Cream (Serves 8)
i sweet
For the Pancake Batter:
400 g flour
4 eggs
2 g vanilla
140 g sugar
10 g baking powder
250 ml milk
120 g butter (melted)
A pinch of salt
For the Arabic Cream:
1 liter milk
20 ml white vinegar
400 ml milk
30 g cornstarch
2 g vanilla
100 g ground pistachios
100 g honey (for garnish)
Preparation:
For the Arabic Cream:
1. Heat the milk, cornstarch, and vanilla over low heat, stirring constantly until thickened.
2. Add the second portion of milk, and bring to a boil. Add vinegar, stirring until it curdles.
3. Strain the curdled mixture and combine it with the milk and cornstarch mixture.
4. Stir well and let cool.
For the Pancakes:
1. Whisk together the eggs, vanilla, sugar, milk, and melted butter.
2. Add flour, baking powder, and a pinch of salt. Mix until smooth.
3. Heat a skillet over medium heat and cook the pancakes until golden on both sides.
4. Serve with Arabic cream and garnish with ground pistachios and honey.
400 g flour
4 eggs
2 g vanilla
140 g sugar
10 g baking powder
250 ml milk
120 g butter (melted)
A pinch of salt
For the Arabic Cream:
1 liter milk
20 ml white vinegar
400 ml milk
30 g cornstarch
2 g vanilla
100 g ground pistachios
100 g honey (for garnish)
Preparation:
For the Arabic Cream:
1. Heat the milk, cornstarch, and vanilla over low heat, stirring constantly until thickened.
2. Add the second portion of milk, and bring to a boil. Add vinegar, stirring until it curdles.
3. Strain the curdled mixture and combine it with the milk and cornstarch mixture.
4. Stir well and let cool.
For the Pancakes:
1. Whisk together the eggs, vanilla, sugar, milk, and melted butter.
2. Add flour, baking powder, and a pinch of salt. Mix until smooth.
3. Heat a skillet over medium heat and cook the pancakes until golden on both sides.
4. Serve with Arabic cream and garnish with ground pistachios and honey.