Ingredients

Pancake batter – Makes 300g pancake mix

120g flour

24g cornflour

30g sugar

0.4g soya lecithin

0.3g bicarbonate of soda

165g sparkling water

1g salt

1g egg white

1g baking powder

1 vanilla pod

Blueberry compote

150g frozen blueberries

45g sugar

3g pectin

30g blueberry pulp

20g fresh blueberries

Caramel

100g fondant icing

40g glucose

40g Isomalt

Caramelised pancakes

4 pancakes

200g powdered caramel (from récipe above)

Spray oil

Yoghurt foam

100g yogurt

350g cream

15g icing sugar

20g Yopol (powdered yogurt)

Maple butter

300g butter

3g glycerin

1,5 Sucro

120 maple syrup

Method

Pancake batter

In a bowl mix all the dry ingredients until well combined.Scrape out the vanilla seeds from the pod and mix into the bowl.Put the dry mix into the kitchen robot and gradually add the sparkling wáter and the vanilla extract.Beat the mixture until you get a smooth and even batter.Strain and set aside.

Pancakes

Preheat the hot plate to 180ºC.Pour 10g of the batter onto the middle of the plate and close.Press down hard for 30secs before slowly lifting the lid up by 1cm.Keep the lid lifted by propping it 2cm open and allowing the pancake to dry for a further 5 minutes inside the hot plate.Place the pancake in the oven at 100ºC for 10 mins for further drying.Set aside in an airtight container.

Blueberry Compote

Put the frozen blueberries into a pan on a médium heat so reléase their liquid.Strain the mixture so that you are left with just the pulp.Heat the pulp to 40ºC before adding the sugare and pectin. Bring the mixture to the boil then set aside to cool.When the mixture has cooled combine with the remaining pulp and fresh berries.

Caramel

Heat the glucose and fondant in a pan. When the temperauture reaches 120ºC add the Isomalt before returning to the heat to reach 180ºC. When the syrup turns golden then take the pan off the heat and set aside to cool.Once cooled grind the caramel in a the kitchen robot untul you have a powder consistency.

Caramelised pancakes

Spray a fine layer of oil on top of each pancake. Next, sieve a little of the powdered caramel on top of the oil.Pass the pancake through the salamandra on high for 1 min. and allow to caramelise.Take out of the salamandra and allow to cool.

Yoghurt foam

Beat together all the ingredients in a food processor.Put he mixture in a siphon and pump it twice with gas.

Maple butter

Soften the butter and bring to room temperature.Heat 1/3 of the butter with the Glice at 40ºC.Heat 1/3 of the maple syrup with the Sucro and allow to simmer.Combine all the ingredients and mix in a blender until it emulsifies like butter.Put into flexipan molds of 2cm x 2cm and allow to set for at least 4hrs in the fridge before taking out of the mold.

To serve

Fill the pancake with the yogurt foam.Put a lump of the maple butter on top of the pancake and melt a little with a blow torch.Fill a jam jar with the blueberry compote.Place the pancake on one plate, accompanied by the compote on another side plate.

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