Pancake with spicy melon and butter cream
10 servings
45 minutes
Recipe from Mikhail Gorbunov, chef of SOS. Café.
1
Crack an egg into a deep bowl, add sugar and salt. Whisk until the sugar is completely dissolved.
- Chicken egg: 1 piece
- Sugar: 30 g
- Salt: 2 g
2
Add milk and vegetable oil, mix thoroughly. Incorporate the sifted flour with the baking powder.
- Milk: 200 ml
- Vegetable oil: 25 ml
- Wheat flour: 210 g
- Baking powder: 5 g
3
Mix so there are no lumps. Let it sit for 10 minutes.
4
Bake on a hot skillet without oil. Form pancakes in the skillet with a diameter of 8–10 cm.
5
When the first bubbles start to burst on the surface, flip it.
6
Peel the melon from the skin and seeds, cut into cubes (0.5 cm), and transfer to a saucepan.
- Melon: 800 g
7
Add honey, lemon juice, and cinnamon, simmer on low heat for 30 minutes, stirring gently occasionally.
- Honey: 100 g
- Lemon: 1 piece
- Cinnamon: 5 g
8
Squeeze lime juice into cold cream and mix vigorously.
- Lime: 1 piece
9
After the cream curdles, add condensed milk, mix, and place in the refrigerator for 30 minutes.
- Whipping cream 33%: 500 ml
- Condensed milk: 200 g
10
Place the pancake in the center of the plate, spread cream on the pancake, add a layer of stewed melon, and cover with another pancake. Then repeat the process.
11
Garnish with diced melon, fresh mint, and powdered sugar.
