Funfetti Pancakes Platter

A Sunday breakfast dream pancake platter with cloud-like funfetti pancakes is the show's star. These pancakes have vanilla-flavoured explosions followed by a crunch of sprinkles. The tangy sweet homemade plum compote adds tartiness to the platter. Followed by the silky smooth mango curd whose texture can't be defined by words. This platter is a go-to if you want to add adventure to your everyday pancakes.

Serves: 2

Ingredients

Funfetti Pancakes

1 ½ cup Flour

1 tsp Baking soda

½ tsp Baking powder

⅓ cup Granulated sugar

Pinch of Salt

¾ cup Milk

1 Egg

40g melted Unsalted butter

1 tbsp Vanilla extract

½ cup Sprinkles

Plum Compote

5 sliced Plum

⅔ cup Sugar

⅓ cup Water

1 Cinnamon stick

Mango Curd

¾ cup Mango puree

3 Egg yolks

⅓ cup Castor sugar

2 tsp Lemon juice

100g unsalted Butter cubed

5-6 Strawberries

7-8 Blueberries

2-3 Kiwis

Maple syrup

Method

Step 1 - Funfetti Pancakes

In a bowl, sift, flour, baking powder, baking soda, granulated sugar and salt. Whisk all ingredients together. Add egg, milk, butter, and vanilla extract to another bowl. Whisk till smooth.

Step 2

Then add the wet ingredients to the dry ingredients and whisk till smooth. Then with a rubber spatula, fold in your sprinkles.

Step 3

Grease a pan with butter and place on medium heat. Once hot, add ¼ cup of the batter to the pan as a circular disc. Flip the pancake when you see the batter bubbling—Cook for another minute or two. Repeat the process till the desired number of pancakes are made.

Step 4 - Plum Compote

In a saucepan, add water, sugar and a cinnamon stick. Place on medium heat, and once the water starts simmering, add plum slices; reserve ¼ for later. Cook till the plums turn to mush. Keep stirring occasionally.

Step 5

Add the rest of the plum and cook for another 3-4 minutes. Then, place the heat aside to cool down at room temperature.

Step 6 - Mango Curd

In a bowl, take 3 egg yolks, mango puree, sugar and butter. Whisk everything together till the butter is partially mixed. Then add to a saucepan and place on medium heat.

Step 7

Whisk constantly for 3-5 minutes or till the butter is fully incorporated. Then let it cook for another minute. If the curd coats the back of a spoon, take it off heat otherwise, cook for another 1-2 minutes. Then take off the heat and let it cool down to room temperature.

Step 8 - Assembly

On a plate, stake your pancakes, and add a dollop of plum compote and mango curd. Drizzle maple syrup and serve hot!

Tips

1. Cool the melted butter before adding it to the milk; eggs have it solidify and cause lumps.

2. When greasing the pan, make sure not to use too much or too little butter. Too much butter and too little might cause the pancake to burn.

3. Only flip the pancake when you see bubbles appear on the surface.

4. Try using entirely ripped plums to make the compote; it'll reduce cook time and make a sweeter compote.

5. Strain the mango puree if you might suspect any fruit fibre.

6. Don't skip whisking the curd to avoid lumps.