for 4 person

Pears

1 tbsp	sunflower oil
4	pears, peeled, in carvings
4 tbsp	elderberry jelly

Aquafaba meringue

1 dl

aquafaba

Pancake batter

200 g	white flour
2 tbsp	sugar
1 parcel	vanilla sugar (approx. 8 g)
1 tsp	baking powder
3 dl	oat drink or other vegan milk
½ dl	sunflower oil
½ dl	sparkling mineral water

Shredded pancakes

	sunflower oil, for frying
3 tbsp	sultanas
	icing sugar, to dust

How it's done

Pears

Heat the oil in a pan. Add the pears, cook briefly. Add the jelly, cover and simmer for approx. 15 mins., allow to cool slightly.

Aquafaba meringue

Using the whisk on a mixer, beat the aquafaba for approx. 10 mins. until stiff.

Pancake batter

Mix the flour, sugar, vanilla sugar and baking powder in a bowl. Pour in the oat milk, oil and water, whisk to form a smooth batter. Place the aquafaba meringue on top of the batter, carefully fold in using a rubber spatula.

Shredded pancakes

Preheat the oven to 60°C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Place ⅓ of the pancake mixture in the pan, sprinkle with ⅓ of the sultanas. Reduce the heat, cook for approx. 5 mins. until the underside separates from the pan, then turn the pancake and cook for a further 5 mins. Tear into pieces using 2 spatulas, finish cooking the shredded pancake for approx. 5 mins., keep warm. Follow the same procedure with the remainder of the batter. Dust the shredded pancake with icing sugar, serve with the pears.

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