Scrambled pancakes

Ingredients

• 4 eggs, separated
• 1 tbsp caster sugar, plus 2 tsp extra for frying
• 1 tsp vanilla extract
• 200 ml milk
• 1 cup plain flour
• 1 tsp baking powder
• a good pinch of salt
• 25 g butter
• icing sugar mixture, for dusting
• 1 Granny Smith apple, finely sliced and tossed with a little lemon juice, to serve

Honey applesauce

• 3 Granny Smith apples, peeled, cored and cut into chunks
• 1 lemon, juiced
• 1 tbsp honey
• a pinch of salt

Whipped sour cream (makes extra)

• 300 ml thickened cream
• 250 ml sour cream
• 1 tsp vanilla extract
• 2 tbsp icing sugar

Instructions

1. For the honey applesauce, combine the ingredients in a small saucepan with 1 tbsp of water. Simmer for about 10 minutes until the apples are softened, then puree to a smooth puree.
2. For the whipped sour cream, combine the ingredients together in a large bowl and whip to soft peaks.
3. Using an electric hand mixer, in a large bowl, whisk the egg whites to stiff peaks and set aside. In a separate large mixing bowl whisk together the egg yolks, sugar and vanilla, then whisk in the milk, flour and baking powder a little at a time. Fold in the egg whites and a good pinch of salt.
4. Heat a large frying pan over medium heat and add half the butter. When the butter is melted, pour in the batter and reduce the heat to medium-low. If you have one, cover the pancake with a lid. Cook for about 8 minutes until the base of the pancake is browned, then cut into quarters with your spatula and flip each quarter to brown the other side. Cook for a few more minutes, then cut up the pancake with your spatula, scrambling the pieces together. Move the pancake shreds to one side of the pan and add the remaining butter and a little extra sugar, allowing it caramelise a little before rolling the pancakes through the sugar mixture.
5. Serve the pancakes with the applesauce, sliced fresh apple and the whipped sour cream, dusted liberally with extra icing sugar.

Photography by Kitti Gould.

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