Pancake with Spicy Melon and Creamy Frosting
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
10
Description
Recipe by John Smith, chef at The Cozy Café.
Ingredients
- Chicken Egg - 1 piece
- Milk - 7 fl oz
- Wheat Flour - 7.4 oz
- Dr. Oetker baking powder - 0.2 oz
- Vegetable Oil - 1 fl oz
- Salt - 0.1 oz
- Sugar - 1.1 oz
- Watermelon - 28.2 oz
- Honey - 3.5 oz
- Cinnamon - 0.2 oz
- Lemon - 1 piece
- 33% Cream - 17 fl oz
- Condensed Milk - 7.1 oz
- Lime - 1 piece
Step by Step guide
Step 1
In a deep bowl, crack an egg, add sugar and salt. Whisk until the sugar is completely dissolved.
Step 2
Add the milk and vegetable oil, and mix well. Then, incorporate the sifted flour with the baking powder.
Step 3
Stir until there are no lumps. Let it sit for 10 minutes.
Step 4
Cook on a hot skillet without oil. Shape the pancakes on the skillet to be 8–10 cm in diameter.
Step 5
When the first bubbles on the surface start to pop, flip it over.
Step 6
Peel the melon, remove the seeds, and cut it into cubes (0.5 cm), then transfer to a saucepan.
Step 7
Add honey, lemon juice, and cinnamon, and simmer over low heat for 30 minutes, stirring gently from time to time.
Step 8
Squeeze lime juice into the cold cream and mix vigorously.
Step 9
After the cream has thickened, add the condensed milk, stir well, and refrigerate for 30 minutes.
Step 10
Place the pancake in the center of the plate, spread cream on top, add a layer of braised melon, and cover with another pancake. Then, repeat the process.
Step 11
Garnish with diced melon, fresh mint, and powdered sugar.
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