ホットケーキ(チョコバナナソース)｜オテル・ドゥ・ミクニさんのレシピ書き起こし

Separate the eggs into white and yolk.
Place the egg whites in a chilled bowl and whisk.
When it becomes like snow, add beet sugar and mix.
Whisk until the egg whites fall out of the whipper and place in the refrigerator.

Put the cake flour in a bowl, drop the egg yolk in the center of the cake flour and mix well with a whipper.
Add milk and mix well until creamy.

Put (A) in a pan, cut a banana into 1cm cubes and add.

Remove the bowl containing the egg whites from the refrigerator and whisk until stiff.
Divide the egg whites into 2 batches and add them to the batter of 2.
Mix well with a rubber spatula for the first time, and then cut the second time.

Heat the pan from step 3 and heat while stirring.
When it is well mixed, turn off the heat.

When the frying pan is heated and warmed, place it on a wet cloth to cool.
Put the batter into 4 circles in a frying pan with a ladle and put it on medium heat.
When there are holes on the surface, turn it over and bake it on low heat.

ケーキとソースを交互に重ねる。
最後に上からソースをたっぷりかけて完成。