Easter Brunch with American-Style Pancakes
4p | with mango whipped cream, yogurt bowls and Viennoiserie
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Mango
1 piece
Passion fruit
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
1 piece
Lime
150 g
Flour
(Contains: Gluten, Tarwe May be present: Gluten)
8 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
2 piece
Egg
(Contains: Ei)
1 milliliters
Organic buttermilk
(Contains: Melk (inclusief lactose))
500 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
125 g
Raspberries
60 g
Blueberry jam
(May be present: Pinda's, Noten)
6 piece
Orange
240 g
Viennoiseries
(Contains: Melk (inclusief lactose), Gluten, Tarwe, Ei, Soja)
8 piece
Novelty bread roll
(Contains: Gluten, Tarwe May be present: Gluten, Ei, Melk (inclusief lactose), Soja, Noten, Mosterd, Sesamzaad)
Not included in your delivery
3 tablespoon
Sugar
½ teaspoon
Salt
1 tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
- Halve the passion fruit and scoop out the pulp with a spoon.
- Peel, dice and purée the mango with an immersion blender until smooth. Keep a handful of mango cubes aside.
- Using a hand mixer, whisk the cream with 1 tbsp of sugar until firm and thick.
- Gently fold the whipped cream into the mango purée. Cover and refrigerate until serving.
- Zest the lime and juice into a small bowl.
- In a large bowl, combine 150g of flour, half a bag of baking powder, 2 tbsp of sugar and a pinch of salt.
- In a second bowl, whisk the eggs. Add the buttermilk and whisk everything together until lots of bubbles start to form.
- Gently fold the egg mixture through the dry flour mixture and mix until a smooth batter forms. Stir in 1 tsbp of lime juice and two third of zest.
- In a large frying pan, heat the sunflower oil over medium-high heat.
- Pour the pancake batter in parts into the pan using a ladle. Fry about 3 or 4 pancakes at a time, for 1 - 2 minutes on each side.
- Remove from the pan and keep warm under aluminum foil.
- Repeat until all the batter is used. Add sunflower oil to the pan in between if needed.
- Preheat the oven to 200°C.
- Bake the Easter buns and Viennoiserie in the oven for 6 - 8 minutes.
- In the meantime, squeeze the juice from the oranges.
- Divide the yogurt among four bowls and top with the raspberries.
- Drizzle with honey to taste.
- Fill the table with the Easter bread rolls, jam and yogurt bowls.
- Serve the pancakes in small stacks on 4 plates.
- Top with the mango cream, passion fruit and the rest of the mango cubes. Garnish with the lime zest.
- Pour the orange juice into glasses and serve the Viennoisserie on a serving platter.
Happy Easter!
