serves
4
prep
10 minutes
cook
10 minutes
serves
4
people
preparation
10
minutes
cooking
10
minutes
Ingredients
- 6 eggs, separated
- 1 tsp lemon juice
- 7 tbsp sugar
- 1 pinch grated lemon zest
- 300 ml milk
- 5-6 tbsp flour
- 3 tbsp butter
- 400 g cherries
Instructions
- Beat the egg whites with a pinch of salt and the lemon juice until stiff peaks form.
- Whisk together the egg yolks with half the sugar, lemon zest and the milk.
- Place the flour in a bowl and gradually add the egg-milk mixture. Stir in the egg whites.
- Melt half the butter in a large pan. Add the dough and allow to solidify on a low heat. Add the remaining butter, flip the pancake and allow to solidify for a further 2-3 minutes.
- Using two fish slices or a fork rip the pancake into pieces. Sprinkle with sugar and serve hot with the cherries.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
