Master chef
Utensils
Apron
Bowl
Measuring cup
Mixer
Oven mitts
Paring knife
Rubber spatula
Sieve
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
*-*
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Batter
Mix the flour, sugar and salt in a bowl. Combine the milk and egg yolks, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Beat the egg whites with the salt until stiff, carefully fold the beaten egg whites into the batter using a rubber spatula, pour into the prepared tray.
Plums
Halve, stone and quarter the plums, arrange on top of the batter.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200°C.
Crumble
Coarsely chop the nuts, mix with the flour and sugar in a bowl. Mix in the butter, rub together to form a crumbly mixture. Remove the pancake from the oven. Sprinkle the crumble on top.
Return to the oven
Bake for a further 15 mins. Remove from the oven, place the tray on a cooling rack, allow to cool slightly. Plate up the pancake, dust with icing sugar.
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