Cognac pancakes are simply heaven in your mouth. Because we are adding some cognac, the cake will become very tender and fluffy. Takes about 40 minutes to prepare. Must be served hot, straight from the pan. We are using only fresh ingredients here thus your pancakes are nutritious meal. I like to have it for dinner or late Sunday breakfast. Enjoy!!!
Prep Time: 15 minutes
Cook Time: 25 minutes
Wait Time: 2 hours
Ingredients:
- 250 ml cold milk
- 200 ml mineral water with gas
- 4 yolks
- 3 Tbsp sugar
- 5-6 Tbsp cognac
- 250 g all purpose flour
- 40-50 g melted butter
- 1 Tbsp oil to fry the pancakes
- 4 oranges, peeled and cut into small pieces - no seeds
- 2 large bananas - cut into 1 cm slices
- 3 Tbsp brown sugar
- 30 g butter
- 60 g hazelnut - roasted in 190 C, peeled and chopped
Method:
1. In a large mixing bowl combine the following ingredients: milk, mineral water, yolks, cognac, sugar, all purpose flour and melted (not too hot) butter (40-50ml). Mix well with an electric mixer on high speed until the mixture has a cream consistency. Should take about 5 minutes. Whisk until lumps are completely gone. Mixture cannot be too dense. Set the mixture aside in the fridge for about 2 hours to 'breath'.
2. Heat a large skillet over medium heat, and coat with 1 Tbsp of oil. You can apply it using a paper towel to avoid excess of oil. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Should take 60-80 sec on one side and about 30-50 sec on the other side of the pancake. They will turn into nice brown color.
3. Before you put pancakes in one pile, set it aside for a moment letting to cool down, otherwise they will stick to each other.
4. Now we will prepare banana and orange dressing. Peel 2 oranges and cut into small pieces. Remove white parts as much as you can and remove all the seeds.
5. Squeeze 2 remaining oranges to get the juice into a large cooking pot. Then add 30 g of butter. Place on low-medium heat and stir until butter is melted. Add brown sugar and stir until sugar melts in orange-butter juice. Add pieces of orange and slices of bananas.
6. Roast hazelnuts in a pre-heated oven to 190 C until lightly colored and skins are blistered. Should take about 10 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins and cool completely. Then finely chop all the nuts.
7. Now fold each pancake into quarters creating a triangle and pour orange and banana mixture on the top of the pancake. Season with finely chopped roasted hazelnuts on the top.
8. Serve hot.
ENJOY!!!
