Friday, December 03, 2010

Sponge Pancake Petit Fours

I made another variation of Wendy's sponge pancake, this time it serves as a base for savoury petit fours.

Ingredients (makes around 9 mini pancakes)
1 egg
1 tbsp sugar
1 tbsp all purpose flour
A pinch of salt
A bit of butter for frying
Assorted toppings - I used sardine, tuna with corn, egg mayo and cherry tomato
1 Lettuce leaf - shredded into small pieces


1. Separate the egg and beat egg whites until frothy and add in sugar and beat until medium stiff peaks (egg whites has a very droopy hook and doesn't slide off the bowl).
2. Put in egg yolk and mix.
3. Sift in flour (just use a coffee strainer) and salt, and fold into the egg.
4. Heat a non stick pan on medium and put in 1/4 tsp butter. Swirl it around to coat and pour the excess into batter.
5. Lightly fold the batter to incorporate.
6. Turn heat to medium low (very small fire on outer ring or just use low). Use a spoon to scoop the batter and slowly pour into the pan to form mini pancakes.
7.Cover with lid and cook until sides look golden, and center of pancake is cooked (doesn't stick to fingers).
8. Flip into plate and let it cool a while.
9. Place lettuce leaf on top of each pancake followed by desired toppings.
10. Serve immediately.



For this version, I used (clockwise from top left) Egg Mayo, Sardine, Tuna and Corn, and Cherry Tomato. I would replace these toppings with cut fruits for a sweet version of petit fours.

Only wish is I could create a nicer shaped pancake while cooking it! Any suggestion?

2 comments:

wendyywy @ Table for 2..... or more said...

Use large cookie cutters to mould the shape while frying, just like the way moulds are used to fry eggs.

n i l e e y said...

Thanks for the tip Wendy!