Pancakes with banana, strawberry jam and ice cream
4 servings
200 minutes
The recipe was shared with us by Alexey Strakhov, chef of the Moregrill restaurant.
1
For strawberry jam: mix 1 kg of strawberries with 1 kg of sugar and let it sit for 4-6 hours to release juice. Place the pot with berries on the heat and bring to a boil. Boil the jam for 5 minutes over moderate heat, constantly skimming off the foam. Then remove the pot from heat, let it cool slightly, and cover with a clean towel. Leave the jam to rest until completely cool (about 10 hours). Repeat the process three times.
- Sugar: 130 g
- Strawberry jam: 65 g
2
Dissolve salt and sugar in a small amount of milk, add diluted yeast. Mix the mixture and combine it with the remaining milk heated to 35–40 degrees.
- Salt: 5 g
- Sugar: 130 g
- Dry yeast: 2 g
- Milk 3.2%: 440 ml
3
Separate the whites from the yolks and beat the whites separately until fluffy. Add the yolks to the milk and sugar mixture and mix, then add the whites - mix again, and then add the flour - also mix until homogeneous, but do not knead too much to keep the dough porous.
- Chicken egg: 2 pieces
- Wheat flour: 300 g
4
Add vegetable oil to the dough and mix lightly. Then leave the dough in a warm place (25–35 degrees) for about 3–4 hours. During fermentation, periodically knead the dough.
- Vegetable oil: 90 ml
5
When the batter is ready, fry the pancakes in vegetable oil until golden brown.
- Vegetable oil: 90 ml
6
Serve pancakes stacked on a plate. Drizzle with strawberry jam, place banana slices beside it, and top with a scoop of strawberry ice cream. Garnish with mint leaves.
- Strawberry jam: 65 g
- Bananas: 40 g
- Ice cream: 75 g
- Mint: 1 g