If you’re a fan of pancakes and are after a recipe to take the nostalgic, treat of a breakfast to the next level, look no further than this from Park Hyatt Auckland’s pastry chef extraordinaire, Callum Liddicoat. The pancakes themselves are perfectly fluffy, with three different fruit components for a multi-faceted dish. Should you want to scale it back, they will be utterly delicious with even just one of the fruit sides — but while we’re spending weekends at home in more restricted alert levels, why not go all out?
Ingredients:
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Pancakes
2 eggs
117g caster sugar
230g milk
2g salt
2g baking powder
117g melted butter
200g self-raising flour
2 Tbsp vanilla paste
Butter, for frying
Raspberry curd
270g eggs
270g sugar
270g raspberry puree
4g agar agar
350g cold butter cubes
Stewed apples
2 green apples
2 Tbsp cinnamon powder
2 Tbsp brown sugar
2 Tbsp butter
⅓ cup maple syrup
Berry compote
1kg mixed frozen berries
200g caster sugar
50mls water
1 star anise pod
1 cinnamon stick
3 slices of orange peel
Optional cream, mascarpone or yoghurt to serve
Method:
First, make the Raspberry curd
1. Combine all ingredients into a saucepan and bring to boil. Stir continuously until the curd is nice and thick and not stuck on the bottom
2. Place curd in Vitamix or blender and blitz, gradually adding the butter cubes until it comes together to form a smooth curd.
3. Allow it to cool and place in the fridge.
Then, the Pancake batter
1. Whisk eggs and sugar to combine.
2. Add half of the milk to the egg and sugar mix and whisk together.
3. Add the rest of the dry ingredients and milk to the batter mix, whisk to combine.
4. Add the vanilla paste and then gradually add the melted butter and continue whisking until well combined.
5. Cover and place in fridge until the apples and berry compote have been made.
Apples
Combine all ingredients in a saucepan at medium heat and cook slowly until the apples are nice and al dente.
Berry compote
Combine all ingredients in a saucepan and allow to reduce.
Time to cook:
1. When all components are ready to go, take the pancake batter out of the fridge.
2. Heat a small nob of butter in a frying pan and pour around a quarter of a cup of batter into the pan, frying in a small pan. Start on one side, then flip when you see bubbles rise through the batter. Keep a plate under the warmer in the oven and place each pancake on the plate when cooked until ready to serve.
3. Continue until all the batter is used and then serve with the apples, berry compote and raspberry curd, and optional cream, mascarpone or yoghurt.
