Pancake recipe with maple

Preparation

1. Prepare the pancakes: In a small saucepan bring the milk to a warm temperature. In a medium bowl put the yeast, pour the hot milk over them, stir and wait about 5 minutes until the yeast melts.

2. Whisk the flour, salt and eggs into the yeast mixture and mix until you get a smooth, lump-free batter. Cover the bowl with a kitchen towel and let the batter rise in a warm place for about an hour.

3. An hour later, in a separate bowl beat the egg whites into a shiny and firm foam. Fold the foam gently into the pancake batter.

4. On a medium-high flame, heat a Teflon pan and place one tablespoon of the butter in it. When the butter raises foam and melts, pour two tablespoons of the batter on it. After about one minute, when the tips of the pancake are bubbling and it browns on the underside, turn it over gently and continue frying for another 45 seconds. The pancake is prepared when it is golden-brown on the outside and soft on the inside. Repeat the process until the batter is finished, and add butter to the pan as needed.

5. Prepare the sauce: In a small saucepan heat the maple syrup until it boils gently, then whisk the milk chocolate and sweet cream into it. Remove from heat, cool slightly and then whisk into a smooth batter.

6. Place the hot pancakes on individual plates and serve with berries and the hot chocolate maple sauce.