Who can resist the joy of indulging in pancakes, especially when they're paired with crispy pancetta, fresh fruit, creamy mascarpone, tangy lemon curd, and more delicious toppings?
Makes 12-16 pancakes
For the pancakes
200g Girolomoni organic '00' flour
600ml buttermilk
4 eggs, separated
2 tsp baking powder
2 Tbsp Lewis Road Creamery butter, melted plus extra for cooking
Pinch of Sal de Añana mineral salt
In a bowl, combine flour, buttermilk, egg yolks, baking powder, butter and salt and whisk until smooth.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter until combined.
Melt some butter in a small skillet on low-medium heat. Using a ladle, pour batter onto the skillet one ladleful at a time. Allow the pancake to cook on one side until bubbles start to form on the surface. Flip the pancake using a spatula and cook until golden brown. Repeat until all batter is used.
Platter suggestions:
The platter can consist of as many accompaniments as you like! To assemble your platter the Sabato way, use the following:
- Darlington's lemon curd
- Pedrazzoli smoked pancetta stagionata, grilled until crisp
- Valrhona dark chocolate crunchy pearls
- Fresh strawberries, boysenberries and raspberries
- Bananas, halved
- Peaches, sprinkled with sugar and grilled until caramelised
- Zany Zeus mascarpone or Crème Fraiche
- Lewis Road Creamery butter
