| food | Food type | Main Ingredients | Take time | Serve |
| Selection of equipment and materials | Snacks | Flour and bread | 60 minutes | 1 place |
ingredient
- 50 grams of ready-made pancake mix, Aro brand (pancake mix ingredients)
- 2 egg yolks (pancake batter ingredients)
- 50 grams fresh milk (pancake mix)
- 1/8 teaspoon salt (pancake batter)
- 3 egg whites (pancake batter ingredients)
- 15 grams of fine granulated sugar (pancake mix)
- 40 grams of honey (pancake topping)
- 2 teaspoons icing sugar (pancake topping)
- 1 tablespoon unsalted butter (pancake topping)
- 5 fresh blueberries (pancake topping)
- 3 fresh raspberries (pancake topping)
- 2 fresh strawberries (pancake topping)
- 1 sprig mint leaves (pancake topping)
Preparation
- Beat egg yolks with milk until combined, then add in pancake mix and salt. Mix until combined. Set aside.
- Beat egg whites with a mixer until fluffy. Gradually add sugar and beat until stiff peaks form.
- Mix the egg whites with the flour mixture in step 1. Mix gently. Once mixed, fry immediately.
- Heat a pan until warm. Place the mold on the pan and scoop the pancake batter into the mold. Cover and leave for 5 minutes until the batter is set and then flip it over.
- Fry for 5 minutes. Top with honey, icing sugar, unsalted butter, fresh blueberries, raspberries, strawberries and mint leaves.
