Blood Orange Fluffy Pancakes
Andy Demeyer
Andy occupies the position of second chef at Comme chez Soi.
A graduate of ITCF VAL-ITMA in Tournai, Andy joined Laurence and Lionel Rigolet nine years ago.
Andy’s culinary preparations are influenced by Belgian, French and generally European cuisine. His cooking focuses on the products of quality, such as Columbus eggs.
« Columbus eggs hold up very well when cooked »
Andy Demeyer
Ingredients for 4 people
Pancake machine:
- 2 Columbus egg yolks
- 4 Columbus Egg Whites
- 60 g sugar
- 60g of milk
- 40g sifted flour
- 20g butter
- 1/2 teaspoon yeast (backing powder)
- Zest of 2 blood oranges
- Zest of 1 lime
- Salt
Blood Orange Sauce:
- 200g blood orange juice
- 20g fine sugar
- 4 g instant cornstarch
- 20g butter
Preparation
Pancake maker:
- Mix the egg yolks with half the sugar, orange and lemon zest. Add the milk little by little, as well as the hazelnut butter.
- Mix the yeast with the flour and add it to the previous preparation.
- Whisk the egg whites with a pinch of salt. Slowly add the remaining sugar to your egg whites. The structure must be firm and flexible.
- Gently fold the egg whites into the egg yolk preparation in 3 batches.
- Melt a little butter in a non-stick pan. Drop in the dough and cook for 3-4 minutes with the lid on. Flip the pancake over and continue cooking the other side without the lid.
Blood Orange Sauce:
- Strain the orange juice and boil it with the sugar and cornstarch.
- Add the butter in pieces. Mix with a whisk. Serve the sauce piping hot.
