Fluffy Hotcakes with Banana, Strawberries and Blueberries

Method 7 steps

1. 1

   Toss the diced strawberries with 1 tablespoon of the sugar and set aside to turn syrupy while you make the batter.

2. 2

   Whisk the egg yolks with milk and vanilla, then sift in the cake flour and baking powder and stir until smooth.

3. 3

   Beat the egg whites with cream of tartar to soft peaks, then add the remaining 2 tablespoons sugar and beat to firm, glossy peaks.

4. 4

   Fold a third of the whites into the yolk mixture to loosen it, then gently fold in the rest, keeping as much air as possible.

5. 5

   Lightly oil a nonstick pan over low heat. Spoon in tall mounds of batter, add a teaspoon of water to the empty spaces, cover and cook 5 minutes.

6. 6

   Carefully flip, add a little more water, cover again and cook 4 to 5 minutes until springy and cooked through.

7. 7

   Plate the hotcakes overlapping, top with banana, the strawberries and their syrup, blueberries and mint, then dust with powdered sugar.

That is the whole pie. Enjoy every slice.