How can I store the fluffy pancakes?

Pancakes: In the fridge for up to 2 days. In the freezer for up to 1 month. Reheat in the oven at 150°C or briefly in the pan. Apple raspberry caramel: In the fridge for 3 days, reheat before use. Whipped honey butter: In the fridge for 5 days, let soften before serving.

Can I make these pancakes in advance?

Yes, you can perfectly store and reheat them just before serving.

Can I use a different type of fruit for the caramel?

Absolutely, for example, try pear with blueberries or canned apricots.

How do I ensure the pancakes stay really fluffy?

Well-whipped egg whites and the steaming trick with a lid are key.

Can I use regular butter instead of coconut oil?

Yes, that’s fine, but preferably clarified butter.

Fluffy pancake cakes with apple-raspberry caramel

Name: Fluffy pancake cakes with apple-raspberry caramel
Cook time: 45 min
Total time: 45 min
Yield: 12 (4P)
Ingredients: 2 cold eggs; 30 ml milk; 30 g flour; 1 tablespoon cornstarch; 1 teaspoon baking powder; 30 g sugar; A squeeze of lemon juice; A pinch of salt; Coconut oil (for frying); 1 tablespoon water per frying session; 65 g butter; 80 g fine sugar; 2 apples (cut into fine brunoise); 100 g frozen raspberries; A pinch of salt; 80 g soft butter; 80 ml honey; 1 tsp pumpkin spice; A pinch of salt; Finishing touches 1 extra small apple (sliced into thin rounds with a mandoline)

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45min

•

Medium

These airy, fluffy pancakes are truly a feast on your plate. The whipped pumpkin spice honey butter melts wonderfully between each pancake, and the warm apple raspberry caramel completes it perfectly. Ideal for a brunch with guests or a sweet finish during the holidays. Putting something super nice on the table with regular ingredients is just the best! I love making this in my Ingenio pans – they can go from the stove to the oven, take up little space as they stack, and the handle clicks on and off whenever it suits you, love it!

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Ingredients

What do you need?

Quantity: 12 (4P)

Fluffy pancakes 2 cold eggs
30 ml milk
30 g flour
1 tablespoon cornstarch
1 teaspoon baking powder
30 g sugar
A squeeze of lemon juice
A pinch of salt
Coconut oil (for frying)
1 tablespoon water per frying session

Apple raspberry caramel 65 g butter
80 g fine sugar
2 apples (cut into fine brunoise)
100 g frozen raspberries
A pinch of salt

Whipped pumpkin spice honey butter 80 g soft butter
80 ml honey
1 tsp pumpkin spice
A pinch of salt

Finishing touches 1 extra small apple (sliced into thin rounds with a mandoline)

2 cold eggs
30 ml milk
30 g flour
1 tablespoon cornstarch
1 teaspoon baking powder
30 g sugar
A squeeze of lemon juice
A pinch of salt
Coconut oil (for frying)
1 tablespoon water per frying session

65 g butter
80 g fine sugar
2 apples (cut into fine brunoise)
100 g frozen raspberries
A pinch of salt

80 g soft butter
80 ml honey
1 tsp pumpkin spice
A pinch of salt

Finishing touches 1 extra small apple (sliced into thin rounds with a mandoline)

Make it veggie!

The recipe is naturally vegetarian.

Preparation method

How do you make this?

Apple raspberry caramel: Heat your pan over medium heat. Melt the sugar without fat until it turns a golden brown caramel. Add the butter and stir well. Add the brunoise of apple, let it cook briefly, and then add the frozen raspberries and a pinch of salt. Let simmer for a few more minutes until it becomes a fruity caramel. Set aside.

Whipped honey butter: Beat the soft butter with the honey, pumpkin spice, and a pinch of salt until it becomes a light, creamy mixture.

Fluffy pancakes: Separate the eggs. Mix flour, cornstarch, baking powder, and salt in a bowl. Add the egg yolks along with the milk and a squeeze of lemon juice. Mix until you have a smooth batter. Beat the egg whites stiff with the sugar until shiny and peaks form. Fold this into the batter in two additions gently.

Frying: Heat some coconut oil in a pan over medium heat. Scoop thick portions into the pan with an ice cream scoop. Add a small teaspoon of water; this will steam the pancakes nicely fluffy. Cover with a lid. After 2 minutes, flip and add another teaspoon of water. Let cook for another minute. Let cool on a rack.

Finishing touches: Stack the pancakes with a dollop of honey butter in between. Finish with warm apple raspberry caramel and thin apple slices on top, and optionally some powdered sugar.

Tips

All components can be made in advance. Just warm the pancakes briefly in the oven at 150°C before serving.
Use an ice cream scoop for perfect portions and even cooking.
Beat the egg whites until stiff (at least 5 minutes) for fluffy pancakes.
The honey butter is also delicious on toast or waffles.
Store leftover caramel in a jar: perfect on yogurt or oatmeal.