Master chef
Utensils
Apron
Bowl
Frying pan
Knife
Measuring cup
Mixer
Peeler
Rubber spatula
Spatula
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
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, okara, baking powder and salt in a bowl, create a well in the middle. Combine the milk and egg yolks in a measuring jug, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand for approx. 30 mins.
Using the whisk on a mixer, beat the egg whites and salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Incorporer délicatement les blancs d'œufs à la pâte à l'aide d'une spatule en caoutchouc.Carefully fold the beaten egg whites into the cake mixture.
Kiwis
Peel and dice the kiwis, place in a small bowl with the pear syrup, mix.
Pancakes
Heat a little clarified butter in a non-stick frying pan. Reduce the heat, spoon the batter into the pan to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 1 min. Remove, keep warm.
To serve
Plate up the pancakes, top with the kiwis, drizzle with pear syrup.
| Note: | Soya okara is a by-product of soya drink and tofu production. These soya granules are packed with valuable fibre and protein. Okara is available in larger Coop supermarkets. |
|---|---|
| Shelf life: | Okara can be kept in the freezer for approx. 2 months. Once opened, keep in the fridge and consume within 24 hours. |
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