A Classic and Foolproof Treat for That Special Someone This Valentine’s Day
Saturday marks Valentine’s Day, and for many people around the world that means a bout of last-minute shopping to buy roses, chocolate, wine or Champagne, or a beautiful present for a loved one.
I never really get into this Valentines fever, because I believe every day should be Valentine’s Day, but it is wonderful indeed to celebrate anything in the name of love.
If you didn’t have time to organize a Valentine’s dinner for two, it’s still not too late to prepare something easy, spontaneous and homemade, especially for breakfast or for afternoon tea.
This week’s recipe requires only basic cooking ingredients such as eggs, flour, milk, sugar and butter for something special — pancakes. It’s even better if you have cream, vanilla pods and fresh strawberries, to make an even more scrumptious dish.
Vanilla pancake with fresh strawberries, strawberry coulis and vanilla cream
Vanilla imparts a beautiful fragrance to the pancake batter and whipping cream, while the fresh sliced strawberries give the whole dish a fruity tang with a touch of acidity. The addition of a strawberry coulis gives a touch of sweetness to the pancake. So have fun and enjoy!
Serves two.
Ingredients:
•For the pancakes: 125gr flour, sieved; 1 tablespoon sugar; 1 egg, lightly beaten; 1 vanilla pod; 40gr butter, melted and cooled; 1/2 teaspoon baking powder; 150ml milk; a pinch of salt.
•For the coulis: 100gr ripe strawberries, hulled; 2 tablespoons water; 2-3 tablespoons sugar; 1 vanilla pod.
•For the topping: 100gr ripe strawberries, hulled
•For the vanilla cream: 1 vanilla pod; 100ml whipping cream; 1 tablespoon caster sugar.
Directions:
•Rinse the strawberries and shake off any excess water. Take half the strawberries, slice them up, and put them in the refrigerator to serve fresh later.
•Cut the two vanilla pods into half and scrape out the seeds. Set aside.
•Use the pods to make vanilla sugar by blending with the caster sugar in a food processors and straining through a sieve.
•To make the strawberry coulis, start by cutting the strawberries that are not in the refrigerator into quarters.
•Put the fruit, half the vanilla seeds and half the sugar in a pan and cook on low heat until the fruit starts losing its shape.
•Strain the cooked mixture through a sieve and press with the back of a spoon to extract as much juice as possible. Set aside.
•To make the vanilla cream, put the cream and the rest of the sugar and vanilla seeds into a bowl and whisk with an electric hand mixer until thickened. Store in the refrigerator.
•To make the pancake, start by sifting the flour and baking powder into a large bowl.
•Add the sugar and salt and mix well. Stir in the eggs and melted butter. Then very slowly stir in the milk to make a silky, soft and lump-free batter.
•Transfer the mixture to a jug (it makes it easier to pour this way than to ladle it into the frying pan later). Leave the mixture to stand for 20 to 30 minutes before cooking.
•Heat half a teaspoon of vegetable oil or a knob of butter in a non-stick frying pan over a medium heat, ensuring the fat spreads over the base completely.
•Pour enough batter into the center of the pan to form a thick pancake with a diameter of approximately 10cm.
•When the top surface of the pancake starts blistering and bubbling, flip it over carefully and cook for a further 30 to 40 seconds.
•Before serving, get the vanilla cream and sliced strawberries out of the refrigerator.
•Place 3 to 4 warm pancakes in the middle of each serving plate and garnish with the sliced strawberries.
•Drizzle with the strawberry coulis and add a tablespoon or two of vanilla cream. Serve immediately.
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