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| ●Sponge Batter |
Photo #1
Photo #2
Photo #3
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Melt butter over heat.
Combine eggs and sugar in a bowl. Beat the mixture while heating over low heat or by double boiling. When it becomes lukewarm, remove from the heat and keep beating until it thickens. (Photo #1)
Stir in flour and the melted butter, in that order.
Pour the batter into a heated frying pan and shape it into a 1cm-thick circle. Cover and cook on low for about 5 minutes. (Photo #2)
When the bottom is browned, flip and lightly brown the other side.
When cooked, cover with plastic wrap and allow to cool. (Photo #3)
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| ●Finish |
Photo #1
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1. Combine cream and sugar in a bowl. Beat until stiff peaks form.
Generously spread the cream over the cooled pancakes, place banana slices and roll up the pancakes loosely. (Photo #1)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
4 pancakes |
346kcal |
70 minutes |
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| whole eggs |
100g |
| sugar |
70g |
| cake flour |
60g |
| butter |
20g |
【Preparation】
- Sift flour.
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| whipping cream |
100g |
| sugar |
7g |
| banana |
1 |
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