With Pancake Tuesday approaching, we thought you might like to try our Lake Hotel Pancake recipe. Brought to you by Head Pastry Chef Dinesh Mauree, this recipe is absolutely delightful, we hope you like it.
For the batter: 300g flour, 15g baking powder, 50g sugar, 4g salt, 3 eggs (separated), 50g melted butter, 350g buttermilk, 50g milk.
For the cream cheese mouse: 125g cream cheese, 125g double cream, 30g sugar, ¼ lemon zest.
For the garnish: fresh strawberries, strawberry marmalade, white chocolate block for shavings, vanilla ice cream, maple syrup (optional).
Method: In a bowl, make a well in the flour and whisk in the sugar, salt and egg yolk, followed by melted but not too hot butter. Gradually mix in the buttermilk and milk. Rest the batter for at least 10 minutes. Whip the egg whites to medium peaks and gently fold them into the pancake batter. Ladle a small amount of batter into a hot buttered pan, cook each side until golden brown. To make the cream cheese mouse; whip the double cream, set aside. In another bowl mix the cream cheese, lemon zest and sugar, whip until the cream cheese is soft, then fold the whipped cream gently into the mixture using a spatula and keep it in a piping bag.
To serve: Add one pancake on the plate, smear some of the strawberry marmalade, then pipe some of the cream cheese mousse, add some cut strawberries, with a grater shave some white chocolate then add another pancake on the top and you can repeat one or two more times. Finish it with some fresh strawberries, a scoop of vanilla ice cream, some chocolate shavings and some maple syrup (optional).