煎饼面糊

面粉144克
鸡蛋1½个
泡打粉12克
苏打粉1.2克
糖52克
盐2.4克
牛奶112克
融化的牛油20克
清油12克

火焰香蕉片

香蕉180克
糖90克
牛油18克
香草豆荚½条(刮出香草籽)
柠檬汁9克
朗姆酒18克

做法

  1. 准备面糊:把面粉、泡打粉和苏打粉过筛,用搅拌器低速拌匀。
  2. 加入鸡蛋、牛奶、盐和糖慢慢拌匀,加入牛油和清油继续搅拌至顺滑,冷藏3小时待用。
  3. 准备火焰香蕉:把香蕉切成约1厘米厚待用。
  4. 把糖用平底锅加热成焦糖,加入香草豆和牛油继续加热。
  5. 加入香蕉片,用中火稍微加热,加入朗姆酒,用厨房用喷火枪火烧。
  6. 关火,加入柠檬汁后放凉待用。
  7. 加热平底不粘锅,放入适量面糊,用中火加热2分钟,翻面继续烹煮2分钟。重复此步骤至面糊用完。
  8. 把煎饼盛盘,放上适量火焰香蕉片,搭配甜奶油享用即可。

小贴士:在制作焦糖时小心喷溅,另外若没有经验,建议跳过用喷火枪火烧的步骤。

Flambe Banana Pancake

Pancake Batter

144g flour
1½ egg
12g baking powder
1.2g baking soda
52g sugar
2.4g salt
112g milk
20g melted butter
12g oil

Flambe Banana

180g banana
90g sugar
18g butter
½ vanilla pod (scrape out the seed)
9g lemon juice
18g dark rum

Method

  1. Prepare batter: Sieve flour, baking powder and soda together. Mix at low speed with a electrical mixer with a whisk attachment.
  2. Slowly mix in egg, milk, salt and sugar. Add in butter and oil to mix until no lumps are formed. Chill in fridge for 3hrs.
  3. Prepapre flambe banana: Slice banana to approx. 1cm thick and set aside.
  4. Dry caramel sugar over a pan, add in vanilla pod, follow by butter, continue cooking.
  5. Add in banana slices and cook for a minute over medium heat. Add in rum and flambe with kitchen torch.
  6. Remove from heat and add in lemon juice. Leave to cool.
  7. Heat up a nonstick pan and spoon pancake batter onto it to cook for 2mins over medium heat. Flip over and cook for another 2mins. Repeat to finish all batter.
  8. Plate pancake and spoon flambe banana over it. Serve with some sweeten whipped cream.

Tips: Be careful of hot caramel splattering, and suggest to skip the step if you don’t know how to flambe.

 

[stextbox id=”profile”]食谱提供:Antoinette
地址:30 Penhas Road, Mandarin Gallery,
Sofitel So Singapore
电话:6293 3121 / 6836 9527

食谱设计: 彭国强
著名糕点师及餐馆创办人

text: 若昕 photo: Kin[/stextbox]