Easter Brunch with American-Style Pancakes
4p | with mango whipped cream, yogurt bowls and Viennoiserie
De gastronomische Brunchbox bevat alles wat je nodig hebt voor een ideale kinderbrunch voor 4 personen! Met 3 verschillende recepten, paasbroodjes en vers appelsiensap heb je een tafel vol lekkernijen voor jong en oud.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Mango
1 piece
Passion fruit
200 milliliters
Heavy cream
(Contains Milk)
1 piece
Lime
150 g
Flour
(Contains Wheat May be present Gluten)
8 g
Baking powder
(Contains Wheat May be present Egg, Gluten, Lupin, Milk, Soy)
2 piece
Egg
(Contains Egg)
200 milliliters
Organic buttermilk
(Contains Milk)
500 g
Organic Greek yogurt
(Contains Milk)
125 g
Raspberries
60 g
Blueberry jam
6 piece
Easy peel orange
240 g
Viennoiseries
(Contains Egg, Gluten, Milk, Soy, Wheat)
8 piece
Novelty bread roll
(Contains Wheat May be present Mustard, Tree nuts, Sesame, Soy, Egg, Gluten, Milk)
Not included in your delivery
3 tablespoon
Sugar
½ teaspoon
Salt
1 tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
- Halve the passion fruit and scoop out the pulp with a spoon.
- Peel, dice and purée the mango with an immersion blender until smooth. Keep a handful of mango cubes aside.
- Using a hand mixer, whisk the cream with 1 tbsp of sugar until firm and thick.
- Gently fold the whipped cream into the mango purée. Cover and refrigerate until serving.
- Zest the lime and juice into a small bowl.
- In a large bowl, combine 150g of flour, half a bag of baking powder, 2 tbsp of sugar and a pinch of salt.
- In a second bowl, whisk the eggs. Add the buttermilk and whisk everything together until lots of bubbles start to form.
- Gently fold the egg mixture through the dry flour mixture and mix until a smooth batter forms. Stir in 1 tsbp of lime juice and two third of zest.
- In a large frying pan, heat the sunflower oil over medium-high heat.
- Pour the pancake batter in parts into the pan using a ladle. Fry about 3 or 4 pancakes at a time, for 1 - 2 minutes on each side.
- Remove from the pan and keep warm under aluminum foil.
- Repeat until all the batter is used. Add sunflower oil to the pan in between if needed.
- Preheat the oven to 200°C.
- Bake the Easter buns and Viennoiserie in the oven for 6 - 8 minutes.
- In the meantime, squeeze the juice from the oranges.
- Divide the yogurt among four bowls and top with the raspberries.
- Drizzle with honey to taste.
- Fill the table with the Easter bread rolls, jam and yogurt bowls.
- Serve the pancakes in small stacks on 4 plates.
- Top with the mango cream, passion fruit and the rest of the mango cubes. Garnish with the lime zest.
- Pour the orange juice into glasses and serve the Viennoisserie on a serving platter.
Happy Easter!