This card can be made several days in advance. You can also garnish pancakes with purchased lemon or orange curd or fresh berries.
timing
Preparation time: 20 minutes
Cooking time: 35 minutes
make
12 pancakes
material
for cards
- 8 passion fruits
- 125g caster sugar
- 6 medium egg yolks, lightly beaten
- 125g unsalted butter, cut into small pieces
for pancakes
- 250g soft flour (sifted)
- 1 and 1/2 teaspoons baking powder
- 2 tablespoons caster sugar
- buttermilk 500ml
- 50g melted unsalted butter
- 3 large eggs, 2 of them separated
- frying oil or unsalted butter
- Crème fraiche, please enjoy.
Method
- For the curd, cut the fruit in half, pulse the pulp and seeds in a food processor, and pass through a sieve. Set aside one-third of the seeds (unless you want a seedless card). Throw away the rest. Makes approximately 115ml of juice.
- Place sugar and egg yolks in a heatproof bowl set over boiling water. Whisk until light and fluffy.
- Add the fruit juice and stir to combine, then gradually add the butter. This takes a little time to make, mine takes about 20 minutes, but if you try to do it over high heat it will curdle.
- The mixture should be thick enough to coat the back of a spoon. At this point, fill a large bowl with ice and place the bowl of curd in it to stop further cooking.
- Add the reserved seeds and let cool. Store in a container with a lid in the refrigerator.
- For pancakes, combine flour, baking powder, sugar, and a pinch of salt in a bowl.
- Combine the buttermilk, butter, and eggs in a jug, keeping the 2 egg whites separate.
- Make a well with the dry ingredients and whisk in the liquid a little at a time.
- Whip the egg whites until soft peaks form.
- Add 1 tablespoon of the whites to the dough and loosen, then add the rest and mix. (You can also make it the night before and keep it in the fridge.)
- Heat a very small amount of butter or oil (or mixture) in a frying pan.
- Using about 4 tablespoons of batter per pancake, add as many pancakes as will fit in the pan and cook for 2 to 3 minutes or until bubbles appear on top and bottoms are set and golden brown.
- Flip and cook until the other side is golden brown (about 1 minute). Add more butter or oil if desired. Store the cooked pancakes in a low oven.
- Serve with curd and fresh cream.
