The cross section is too cute! Fruit pancake sandwich
A thick pancake fruit sandwich. Filled with fresh, juicy seasonal fruits, it's visually appealing. It's topped with lightly sweetened whipped cream and whole mandarin oranges, kiwis, and strawberries, bringing out the sweetness of the fruit. It's also visually colorful.
You can make them with trans-fatty acid-free ULTRAMIX Pancake mix. How about some simple and healthy pancakes?
ULTRAMIX Pancake mix was created in the kitchen for baby food. It is trans fat-free and aluminum-free, so you can eat it with your kids every day! Contains buttermilk from Hokkaido.
Ingredients
- ULTRAMIX Pancake mix 200g
- 1 egg
- 150ml milk
- 400ml whipped cream
- 30g granulated sugar
- Small orange
- strawberry
- kiwi
- Muscat, Kyoho, etc.
How to cook
-
Store-bought whipped cream in the refrigerator until thoroughly chilled.
-
Add the eggs and milk to a bowl and mix well.
-
Add the ULTRAMIX Pancake mix to Step 2 and mix thoroughly to make the dough.
-
Heat oil (or coconut oil) in a frying pan over medium heat. After turning off the heat, pour the batter into the pan and cook for 2 minutes over low to medium heat. When bubbles start to appear, flip it over and cook the other side for 1.5 to 2 minutes.
-
Place a clean bowl (free of water and oil) on top of a bowl of ice water, and add the whipped cream and sugar. While holding the bowl firmly, quickly and vigorously shake the whisk across the entire diameter of the bowl to incorporate air into the whipped cream. Whip until stiff peaks form.
-
Place a sheet of plastic wrap on top, then place the cooled pancakes and fruit on top in that order, wrap it up, and refrigerate for about 5 minutes to let them sit.
-
Cut it in half and serve on a plate.
This pancake sandwich has a whole seasonal fruit inside, making for a fun cross-section. If you spread the cream all the way to the edge of the pancake, it will spill out when you cut it, so spread the cream from the edge to the inside a little.
It will be easier to cut if you chill it thoroughly in the refrigerator.
Place a clean bowl (free of water and oil) on top of a bowl of ice water, and add the whipped cream and sugar. While holding the bowl firmly, quickly and vigorously shake the whisk across the entire diameter of the bowl to incorporate air into the whipped cream. Whip until stiff peaks form.
Place a sheet of plastic wrap on top, then place the cooled pancakes and fruit on top in that order, wrap it up, and refrigerate for about 5 minutes to let them sit.
Cut it in half and serve on a plate.