Buttermilk Pancake

Total Cost: 6.5 AED
Unit Cost: 0.65 AED per pancake

Hazelnut Praline Pancakes with Berries and Caramelized Banana

Station:
Shelf Life: 1 shift
Storage: Store batter in the chiller immediately

10 pancakes (approx. 20 cm each)

Mix Dry Ingredients:
- In a bowl, sift together the flour, sugar, baking powder, and salt.
Prepare Wet Ingredients:
- In another bowl, whisk the milk, eggs, melted butter, and vanilla essence until combined.
Combine:
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Avoid overmixing.
Rest the Batter:
- Let the batter rest for 10–15 minutes at room temperature.
Cook the Pancakes:
- Heat a non-stick pan over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter into the pan and spread into a circle.
- Cook for 2–3 minutes or until bubbles appear on the surface. Flip and cook for another 2 minutes.
Serve Hot:
- Serve pancakes with desired toppings such as syrup, fruits, or butter.

Ingredient	Unit	Qty	Measurement	RU Cost	Total Cost (AED)
All-purpose Flour	KG	0.250	–	3.50	0.875
Sugar Fine	KG	0.050	–	7.00	0.350
Milk Full Cream	L	0.250	–	6.00	1.500
Eggs	EA	2	–	0.50	1.000
Butter Unsalted	KG	0.030	Melted	40.00	1.200
Baking Powder	KG	0.010	–	12.00	0.120
Vanilla Essence	L	0.002	–	80.00	0.160
Salt	KG	0.005	–	1.00	0.005

Station:
Shelf Life: 1 shift
Storage: Store immediately

0.190 KG

Toast the Hazelnuts:
- Toast the hazelnuts lightly to enhance their flavor.
Caramelize the Sugar:
- Heat sugar in a pan until it melts and turns into a golden caramel.
Combine:
- Mix the toasted hazelnuts into the caramel and coat them evenly.
Cool:
- Spread the mixture on parchment paper and allow it to cool completely.
Blend:
- Break the cooled praline into smaller pieces and process in a blender until it becomes a smooth paste.

Ingredient	Unit	Qty	Measurement	RU Cost	Total Cost (AED)
Nut Hazelnut Skinless Whole	KG	0.080	–	44.00	3.520
Sugar Fine	KG	0.120	–	7.00	0.840