Vanilla-Peach American Pancakes

Ingredients

• 1 Vanilla bean
• 540 ml milk (1.5% fat)
• 130 g sugar
• 140 g cornstarch
• 1 egg yolk
• 100 g Yogurt butter
• 2 Eggs
• 200 g spelt flour (Type 630)
• 1 packet baking powder
• 240 g apricots (canned; lightly sweetened; drained weight)
• 1 packet light gelatin

Instructions

1. 1.

   Slice the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Boil the vanilla seeds with 450 ml milk and 30 g sugar in a small pot.

2. 2.

   In a small bowl whisk 5 tbsp milk with 40 g cornstarch until smooth, then stir into the milk. Bring the mixture to a boil once, pour it into a bowl, and let it cool for about 10 minutes.

3. 3.

   Separate one egg (reserve the whites for another use). Whisk the yolk into the warm vanilla custard.

4. 4.

   Beat butter and 80 g sugar in a mixing bowl with a hand mixer until very fluffy. Fold in the remaining eggs one at a time.

5. 5.

   Sift flour, baking powder, and the remaining cornstarch into a bowl. Sprinkle over the egg-sugar mixture, add the rest of the milk, and stir briefly to form a firm batter.

6. 6.

   Line a baking sheet with parchment paper. Drop 12 oval dollops of batter onto it with a tablespoon, and bake in a preheated oven at 200 °C (180 °C fan) for 12–15 minutes.

7. 7.

   Remove the baking sheet from the oven. After about 8 minutes, lift the batter ovals off the parchment and place them on a cooling rack with the flat side up to cool for about 30 minutes.

8. 8.

   Meanwhile, drain the apricots well, catch the juice in a bowl, and top it up to 250 ml with water.

9. 9.

   In a small pot mix the remaining sugar and gelatin powder, stir in the juice mixture, and bring to a boil while stirring. Remove from heat.

10. 10.

    Spread 1 tbsp vanilla pudding on each flat side of the pancakes, spread evenly. Place one apricot on top of each, then drizzle 1 tbsp gelatin over it. Let the glaze set for about 5 minutes.