by Waldy Malouf
Chef / Co-Owner
Beacon Restaurant
www.beaconnyc.com
Makes 18 pancakes
Ingredients:
For the Pancakes
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 T. sugar
- 1 t. baking powder
- 1/4 t. salt
- 1 cup 2% milk
- 1 1/2 T. 70% unsalted melted margarine
- 1 large egg, lightly beaten
- Non-stick margarine spray
- 1 cup sliced toasted almonds (reserve half for garnish)
- Confectioner's sugar for dusting
- 6 mint leaves for decoration
For the Fruit
- 3/4 cup sugar
- 1 vanilla bean
- Zest of 1 lemon
- 2 pints raspberries
- 2 pints strawberries
- 1 pint currants
- 3 red plums, each pitted and cut into 6 wedges
Method:
For the Pancakes
Lightly spoon flour into dry measuring cup and level with knife. Combine flour, cocoa powder, sugar, baking powder, almonds and salt in large bowl. Make a well in center of the mixture. In another bowl, combine milk, margarine, egg, pour liquid mixture into flour mixture and stir until smooth.
Spoon 1/4 cup batter onto a hot non-stick griddle or skillet coated with non-stick margarine spray. Turn pancakes when tops are covered with bubbles and edges look crisp. As each batch is completed, set aside.
For the Fruit
Preheat oven to 450°F. Place sugar in large bowl. Split vanilla bean lengthwise and use tip of paring knife to scrape vanilla pulp into the bowl with the sugar. Add lemon zest and rub sugar between fingers to evenly distribute ingredients. Add fruit and toss with sugar.
Spread fruit on rimmed baking sheet in a single layer and roast for 10 minutes tossing once until the juices are thick and bubbling.
Serving suggestion: Stack 3 pancakes in the center of plate. Pour roasted fruit and syrup
over the pancakes. Sprinkle with sugar and serve. 7
