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White Christmas Pancakes with Pomegranate and Rosemary

By 6:56 PM , , , , , ,

White Christmas is all around!


We are dressing of a white Christmas..and so will you after reading this delicious recipe! 
Our second christmas-recipe for this year´s special is a herbal and sweet treat for all Pancakelovers. Making white-chocolate pancakes is one thing — but adding fresh rosemary and juicy pomegranate is pure ingenuity! As if this was not enough, we also made some white-choc-bark next to it. Stay tuned for the recipe below!
 

For the pancakes
200g flour
70g regular white chocolate
40g white sugar
4 eggs
80ml buttermilk
50ml oil
4g baking soda
4g baking powder
1 pinch of salt

  1. As always, grab a small bowl and put all the dry ingredients into it (flour, chocolate, baking powder and soda). Next, chop up the white chocolate and the rosemary in thin pieces and throw it in a small bowl. 
  2. We will continue with separating those eggs. Therefore, give the egg whites in a big bowl and the yolk in the bowl that already contains your finely chopped rosemary. Ass 50ml of oil and give the yolk-rosemary a good and quck whisk. Same goes with the egg white: whisk until it gets foamy and add 80ml of buttermilk
  3. Combine the rosemary-yolk with the foamy egg white and the next task would be to add your dry mix we prepared in the very first step. Combine it carefully and set aside. You can use the Time to prepare the vanilla sauce or the white chocolate bark! You can also wrap the gifts for your family and friends if you haven't done it yet. 
  4. Now, preheat your pan and fry those white and christmassy snow flakes! Place them on your favourite plate and pour some of that vanilla sauce on top — mhmmmmm delicious!

For the vanilla sauce:
150ml cream
3 tee spoons of cornstarch
1 vanilla bean
1 tee spoon of vanilla extract

  1. Grap a smal pot and heat up the cream on low temperature. 
  2. Add the vanilla bean and the vanilla extract and let it rest in the warm cream for about 5 minutes. 
  3. Now heat up the cream mixture a little bit and take some of the cream in a small cup. Be careful that it don´t burn on the ground! 
  4. Add the cornstarch in the small cup and  stir well. 
  5. Put the cornstarch mixture back in the hot cream and stir again. You will notice that the cream gets thicker. If it is to thick add a little bit of cream. If it is to liquid add a little bit of cornstarch.  

For the chocolate bark:
200g white chocolate
1 pomegranate
rosemary 

  1. While we prepared everything for the batter, its time for melting some white chocolate for the bark. As this is a side-project to the normal stack, you can decide if you're going for some extra calories or not. Did I say calories? I meant happy-makers. 
  2. Melt the chocolate and prepare a flat and even surface with a non sticking foil. 
  3. If you're up for it, you can sprinkle all sorts of stuff onto the chocolate, once it has been melted and spreaded on top of the non sticking foil. 
  4. We went with some juicy red pomegranate kernels and chopped rosemary — a must-try combination! In order to get a nice bark out of it, pour your favorite toppings over the chocolate and give it some time to cool down.
 Whoever is into it can place some of that white-chic bark on top as decor. Bark males also a great last-minute christmas-gift! Enjoy your meal and have some happy holidays!








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