Butterfly Pancake
Preparation in 20 minutes
Ingredients
50g Butterfly Biscuits
1 egg
½ tsp baking powder
4-5 tbsp double cream
3 tbsp mascarpone
½ tsp lime zest
5 tbsp double cream
1 tbsp sugar
Raspberries to decorate
Preparation: 20 minutes
Preparation
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Finely grind Butterfly Biscuits.
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Separate the egg, beat the egg whites until stiff.
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Mix the egg yolk with the double cream, baking powder and biscuit crumbs, carefully fold in the beaten egg whites.
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Melt ½ tablespoon butter in a frying pan and form 8 small pancakes from the dough with a spoon.
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Cook pancakes on both sides for a few minutes, then carefully place on a plate.
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For the cream mixture, mix the mascarpone with the double cream, lime zest and sugar.
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To decorate: scoop a dollop of mascarpone creme onto the pancakes, spread raspberries in the middle of the pancakes, place two Butterfly Biscuits on top and insert two small cinnamon sticks into the last raspberries as «antennae».