Ingredients 食材
Serves 4 适合四位
10g baking powder 10克发酵粉
200g pancake mix flour (we used White Wings Panjacks)
200克薄饼混合面粉(我们选用的是这个牌子的：White Wings Panjacks)
10g sugar 10克糖
5g salt 5克盐
2 large eggs 2大枚鸡蛋
355ml milk 355毫升牛奶
10ml butter 10毫升黄油
2 tablespoons of whipping cream 2汤匙淡奶油
Fresh fruit (we used blueberries, raspberries, and strawberries)
新鲜水果(我们选用了蓝莓、小红莓和草莓)
Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together eggs and milk. Add to the flour mixture, stirring until smooth. Blend in melted butter. If the batter seems too thick to pour, add a bit more milk. Place a round mold on a hot, greased griddle and ladle three to four spoonfuls of the batter mix into the mold.
把面粉、发酵粉、糖和盐混合。鸡蛋和牛奶在另一个碗中打匀，加到面糊中，搅拌直至顺滑。再混合于融化的黄油中。假如面糊太稠无法倒出，就再加点牛奶。在烤盘上抹点油，然后放一个圆形模具，舀三至四勺混合的面糊放入模具中。
Using a flat metal spatula, scrape excess batter off the griddle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.
用耐热的金属铲子把烤盘上多余的面糊铲掉。烤至产生泡泡，边缘有点发干，底部略带金黄；翻个烤另一面。
Using a cake decorating bag, top the pancakes with whipped cream.
拿蛋糕裱花袋，在薄饼上面撒些生奶油以装饰。
Top with fruit and maple syrup as desired.
适量撒些水果与枫糖浆。
Hailing originally from Guangzhou, Kenny Chen is the chef de cuisine for Kerry’s Kitchen. He has worked in both Asian and Western restaurants for the past 14 years. Before joining Kerry Hotel Beijing, Chef Chen worked with Shangri-La in Guangzhou for seven years. He enjoys trying his hand at a variety of cuisines, but his passion is experimenting with meat and seafood. In his spare time, Chef Chen enjoys traveling.
photo by LOVA
This article originally appeared on p26-27 of the beijingkids September 2013 issue.
Check out the PDF version online at Issuu.com
