Pancake batter
Combine all the dry ingredients in a bowl.
Lightly whisk the milk and egg yolks together. Slowly add the milk mixture to the dry ingredients mixing well with a whisk until all the milk has been incorporated and the batter is lump free.
Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment and whisk until the egg whites form stiff peaks.
Gently fold the egg whites into the pancake batter.
Fold through the baked crumble.
Raspberry gel
Mix the pectin with a little of the sugar.
Place the raspberry puree and the remaining sugar in a saucepan and heat until the sugar is dissolved.
Add the pectin and bring to the boil.
Spread the gel in a thin layer onto a baking paper lined tray and allow to set.
Using a biscuit cutter cut 8–10cm rounds of the gel.
Brown sugar crumble
Place everything in an electric mixer with beater attachment, mix until dough forms.
Wrap the crumble in Gladwrap and place in the fridge to become firm.
Line a baking tray with baking paper.
Grate the crumble mix onto the baking tray and bake at 180°C until golden.
To make the pancakes
Lightly grease a frypan with butter or oil.
Place frypan over medium heat and pour in some of the pancake batter.
Place a disk of the raspberry gel onto the pancake batter, cover with more pancake batter and allow the pancake to cook on one side until bubbles begin to form on the surface, then turn the pancake and cook a further 1–2 minutes.
Repeat the process with the remaining pancake batter.
Courtesy of UnitingCare Australia <http://www.unitingcare.org.au/>
Combine all the dry ingredients in a bowl.
Lightly whisk the milk and egg yolks together. Slowly add the milk mixture to the dry ingredients mixing well with a whisk until all the milk has been incorporated and the batter is lump free.
Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment and whisk until the egg whites form stiff peaks.
Gently fold the egg whites into the pancake batter.
Fold through the baked crumble.
Raspberry gel
Mix the pectin with a little of the sugar.
Place the raspberry puree and the remaining sugar in a saucepan and heat until the sugar is dissolved.
Add the pectin and bring to the boil.
Spread the gel in a thin layer onto a baking paper lined tray and allow to set.
Using a biscuit cutter cut 8–10cm rounds of the gel.
Brown sugar crumble
Place everything in an electric mixer with beater attachment, mix until dough forms.
Wrap the crumble in Gladwrap and place in the fridge to become firm.
Line a baking tray with baking paper.
Grate the crumble mix onto the baking tray and bake at 180°C until golden.
To make the pancakes
Lightly grease a frypan with butter or oil.
Place frypan over medium heat and pour in some of the pancake batter.
Place a disk of the raspberry gel onto the pancake batter, cover with more pancake batter and allow the pancake to cook on one side until bubbles begin to form on the surface, then turn the pancake and cook a further 1–2 minutes.
Repeat the process with the remaining pancake batter.
Courtesy of UnitingCare Australia <http://www.unitingcare.org.au/>