Delicious pancakes made with fresh strawberries.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh strawberries, diced
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh strawberries, diced
Instructions
Directions
- Preheat the oven to 270°F – 130°C (fan).
- Using a pencil, mark out the circumference of roughly a dinner plate size on the undersize of the parchment paper unless you’re good freehand.
- Using an electric stand or hand mixer, whisk the egg whites first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whisking, approx. one tablespoon each 15 seconds. There should be no sugar grit if you rub some mixture between your fingers. Once sugar has all been added, add the pinch of salt and vanilla extract. Whisk another 15 seconds. Finish by folding by hand the cornflour. The whites should hold a firm peak when beaters are lifted.
- Using a large spoon, dollop the entire meringue mixture in the centre of the drawn circle, spread using a spatula into a circular base. Create a slight crater in the centre. The sides should be slightly higher than the middle so not too much. Don’t make it smooth, you want texture, this is rustic. Upward strokes are common but get creative!
- Bake the pavlova for about 60 – 80 minutes at 270°F – 130°C (fan). Once cooked, turn off the oven and leave to cool in the oven approximately one to two hours.
- For the assembly, whip the cream to a soft.
- Gently lift the meringue onto your serving plate.
Spoon the whipped cream over top, spreading it, but not quite to the edges. Arrange the fruit on top and scoop passion fruit pulp over fruit. Enjoy!
Very delicious!
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