Latest revision as of 12:12, 30 December 2018

This is the reciepe for the pancakes created during the Haxogreen 2018 bake-off

Ingredients (for 1 person 6-7 pancakes):

• Flour: 100g
• Eggs: 1
• Milk: 200mL (approx)
• Olive Oil: 1 spoon
• Vanillated Sugar: 4g (1/2 packet)
• Salt: pinch
• Rhum: 1/2 spoon (or equivalent rhum flavor)
• Cooking butter / Butter lard
• fine sugar
• apple compote (the kind with the pieces) Best to do this one yourself the day before

Howto dough:

• Put flour in bowl
• Put egg on top
• mix a bit
• add half of the milk
• mix good until homogenous
• add vanillated sugar, oil, rhum and salt
• mix more and add milk until dough becomes quite liquid. Check this video for correct viscosity https://youtu.be/iKyHQDUQtqU
• if you get the milk amount right you will end up with that crispy tasty border

Howto pancake (video: https://youtu.be/FQ0rkaUrptw)

• heat pan up to maximum temperature
• put in butter
• lift pan and pour dough in with a rotating movement so the pankake gets as thins as possible
• bake a bit
• spread butter on top
• when underside has a nice brown color (or border shows first brown signs), flip pancake over. The pros do this without a tool by flipping the pan.
• bake other side until it has nice dark brown spots. At this point the crispy border will likely break off.
• fling the finished pankake on plate

Howto eat (video: https://youtu.be/FQ0rkaUrptw#t=6m30s)

• spread sugar all over the pancake
• put stripe with plenty of apple compote through the diameter
• roll pancake up (the pros achieve this using knife and fork). This can be a challenge if the border is crisp.
• cut roll in about 8 sushi style pieces
• put piece in mouth and enjoy the awesome cold (compote) / hot (pancake) sensation with an explosion of vinalla-rhum scent on a crispy border-sugar combo.