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1. Mix egg and hokkaido yotsuba milk in a bowl.
2. Add in yotsuba buttermilk pancake mix, mix well until no lump.
3. Last add in salad oil, whisk it until completely even.
4. Rest the batter for about 5mins.
5. Pour in some salad oil into pre-heated frying pan.Place the frying pan on a wet cloth and cool it down a little.
* If you are using hotplate, preheat it with low heat (150℃), start bake only after the temperature
started to become stable.
6. Pour one big spoon (about 13g) of your batter into frying pan. (After 2～2.5mins) you shall see big bubble forming, then, flip the pancake and cook for another 1min.
7. Prepare all 12pieces of pancake.
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1. Add chilled fresh cream and sugar in mixing bowl.
2. Whisk in same direction while cooling the bowl with ice water.
3. When you lift the beaters or whisk out from the bowl, a slightly sturdy peak should form on them.
The peak will slightly droop down, but not lose its shape entirely. Likes you can write on the surface of the cream in the bowl.
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1. Boil the water in a frying pan, dissolve the granulated sugar and mix well.
2. After turning off the heat and cooling, mix the kirsch.
* You can enjoy deliciously without Kirsch, however adding it will make the fragrance better
and make it a more authentic dessert. Not recommended for people with low alcohol tolerance and also children.
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1. Prepare 4 glass cups and spread crushed biscuits on the bottom of each.
2. Apply syrup to one side of 12pancakes. Strawberry jam is also applied to 6 of them.
3. Place the pancakes on the biscuit laid in the cup with the strawberry jam on top.
4. Pipe fresh whipped cream, place the sliced strawberries and a spoonful of pudding, pipe fresh whipped cream again.
5. Place syrup-coated pancake on top. Pipe fresh whipped cream and spread out evenly.
6. Decorate with strawberries, chopped nuts, Christmas ornaments, and more.
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