ホットケーキ(塩味)｜オテル・ドゥ・ミクニさんのレシピ書き起こし

Mix (A) to make mayonnaise sauce and keep in the refrigerator.
Separate the eggs into yolks and whites.
Place the egg whites in a bowl and chill in the refrigerator.
Cut the gruyere cheese into cubes.

Put the egg yolk and (B) in a bowl and mix well with a whipper.
Add cake flour and mix well.
Add gruyere cheese and mix well with a rubber spatula.
Whip the egg whites from Step 1. When it becomes like snow, add the beet sugar and whisk until peaks form.
Add the egg whites to the batter in two batches and mix.
Mix well for the first time, and mix to cut the second time.
Prepare a cold wet cloth.

Cut a square of baking paper and roll it into a cone to make a cornet (conical pastry bag).
Put the mayonnaise sauce from step 1 into the cornet, roll up the top and put it in the refrigerator.

Heat the frying pan over high heat, then place it on a cold, damp cloth to cool.
Put the frying pan on low heat, spread the dough to your desired size, cover with a lid and bake on low heat.
If there are air holes on the surface, turn it over.
Cover and bake for 1-2 minutes.

Place the hotcakes on a plate.
Finish squeezing the mayonnaise sauce with the cornet from Step 3.