Instructions

1. 【Make the Pancakes】

   1.

   In a bowl, mix the egg and Hokkaido YOTSUBA Milk.

   2.

   Add YOTSUBA Buttermilk Pancake Mix, and stir until no lumps remain.

   3.

   Add salad oil, and mix until an even consistency is reached throughout.

   4.

   Let the batter rest at room temperature for about 5 minutes.

   5.

   Add salad oil into a preheated frying pan (separate amount from the salad oil listed as an ingredient). Place the frying pan on a damp cloth to slightly cool it.

   *

   If using an electric hot plate, preheat on low (150 ℃). Once the hot plate has reached a stable temperature, begin cooking.

   6.

   Pour in the batter. As a guideline, 1 tablespoon (about 13 g) of batter will make a pancake about 6 cm in diameter.

   7.

   Once large bubbles form in the surface (after about 1½ to 2 minutes), flip and cook for about 1 minute more.

2. 【Make the Custard Cream】

   1.

   In a microwave-safe container, add Hokkaido YOTSUBA Milk. Microwave until just warm to the touch (about 40 seconds).

   2.

   In a microwave-safe bowl, stir together the egg yolks and granulated sugar. Add sifted cake flour and stir to combine.

   3.

   Slowly stir in the warmed milk from Step 1. Strain the batter.

   4.

   Heat in the microwave at 600 W for 1 minute. Remove and mix with a whisk.

   5.

   Return to the microwave and heat for an additional 1 minute. Remove and mix with a whisk.

   *

   If you are worried about overcooking, check every 30 seconds.

   *

   As a guide, the cream should reached the stage which has begun to soften and become glossy.

   6.

   Let cool, then add vanilla extract.

3. 【Make the Caramel Sauce】
   In a frying pan, heat granulated sugar over low heat until it turn to a caramel color. Add warmed Fresh Cream and stir to dissolve.
4. 【Make the Caramel Custard Sauce】

   1.

   Stir the custard cream from Step 2 until smooth.

   2.

   Add 2/3 of the caramel sauce from Step 3 to the custard cream from the above Step 1, and stir. Reserve the remaining 1/3 of the caramel sauce for garnish.

5. 【Make the Caramel Sautéed Apples】

   1.

   Peel apples and cut each apple into 12 equal part.

   2.

   Add granulated sugar to a frying pan and cook over low heat until it turn to a caramel color. Add butter and stir to combine.

   3.

   Add the apples from step 1, and sauté until colored on both sides.

6. 【Whip the Fresh Cream】

   1.

   Add chilled fresh cream and granulated sugar to a bowl.

   2.

   While chilling the bowl in ice water, beat in a fixed direction.

   3.

   Whip until the cream reach the ribbon stage, meaning that when you lift the whisk over the mixture the batter should fall slowly forming a ribbon that will hold its shape for a few minutes, and the cream in the bowl is firm enough for patterns traced in the surface to remain.

7. 【Plating and serving.】

   1.

   Prepare 5 thinly baked pancakes, and stack alternating with layers of caramel custard cream.

   2.

   Place the pancakes from Step 7-1 on a plate, and garnish with caramel sautéed apples.

   3.

   Drizzle caramel sauce over the entire surface of the caramel sautéed apples.

   4.

   Lastly, top with fresh cream, dust with cinnamon powder, and serve.