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Sabato Pancake Platter

Sabato Pancake Platter

Sabato Pancake Platter

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. 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

Escuminac great harvest maple syrup

- Pedrazzoli smoked pancetta stagionata , grilled until crisp

Valrhona dark 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

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