Vanilla pancake with marinated strawberries

Name: Vanilla pancake with marinated strawberries
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 Eggs (Gr. M); 1 TEASPOON Sugar; 7-10 Tbsp Salt; 200 ml low-fat milk; 125 g Flour; 500 g Strawberries; 3-4 Stem(s) Mint or lemon balm; 4 TABLESPOONS Orange juice; 1-2 TEASPOONS Honey; 1 package Bourbon vanilla sugar; 1 TABLESPOON clarified butter; 7-10 Tbsp Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

2 Eggs (Gr. M)
1 TEASPOON Sugar
7-10 Tbsp Salt
200 ml low-fat milk
125 g Flour
500 g Strawberries
3-4 Stem(s) Mint or lemon balm
4 TABLESPOONS Orange juice
1-2 TEASPOONS Honey
1 package Bourbon vanilla sugar
1 TABLESPOON clarified butter
7-10 Tbsp Icing sugar

Directions

1
Separate eggs. Refrigerate the egg whites. Mix egg yolk, sugar, 1 pinch of salt and milk with the whisk of the hand mixer. Stir in flour. Let the dough swell for about 15 minutes.
2
Wash and clean the strawberries and, depending on size, cut them in half or quarters. Wash mint, dab dry. Peel and chop the leaves. Mix orange juice, honey, vanilla sugar and mint. Carefully mix the strawberries with the marinade and leave to stand for about 20 minutes.
3
Beat the egg white until stiff and fold into the pancake batter in 2 portions. Heat clarified butter in a coated pan (approx. 28 cm Ø). Bake the dough in it at low to medium heat until golden brown on each side.
4
Tear the pancakes into pieces with two forks and continue to bake briefly while turning. Serve the pancakes with marinated strawberries. Dust with icing sugar.