Strawberry & Vanilla Macaron Pancakes with Ice Cream

A warm pancake dessert served with a scoop of vanilla ice cream, strawberry coulis, and crushed strawberry and vanilla macarons.

The contrast between the warm pancakes, the cold ice cream, the fruity strawberry coulis, and the crunchy macaron pieces creates a simple but premium dessert, ideal for coffee shops and hotel brunch menus in Thailand.

Preparing

1. Warm the pancakes until soft and slightly golden.
2. Stack 2 or 3 pancakes on a plate.
3. Place one scoop of vanilla ice cream on top or on the side.
4. Drizzle strawberry coulis over the pancakes.
5. Gently crush the strawberry macaron and vanilla macaron into small pieces.
6. Sprinkle the crushed macarons over the pancakes and around the ice cream.
7. Add fresh strawberries.
8. Finish with a light dusting of icing sugar.

Plating

Serve the pancakes as a small warm stack with the ice cream placed on top or slightly to the side.

The strawberry coulis should drip naturally over the pancakes. The crushed macarons must be clearly visible as the signature topping: pink from the strawberry macaron and beige from the vanilla macaron.

For a premium look, add one fresh strawberry cut in half and a small mint leaf.