Pancake with Parmigiano Reggiano cream, balsamic vinegar syrup and red berries

For the pancakes:

Melt 25 g butter on very low heat, then allow to cool down slightly. Divide the egg yolks from the whites. Pour the yolks in a bowl and beat them with a whip, then add the melted butter at room temperature and 200 ml milk in a trickle, continuing stirring with a whip. Whip the mixture until clear-coloured and fluffy. Add the baking powder to the flour, then pour this into the egg yolk bowl and mix. Whip the egg whites with a pinch of salt and sugar until nice and foamy, then fold them in the egg mixture in order not to make it go runny. Put a non-stick pan on the heat. Pour a ladleful of mixture in the centre of the pan. When bubbles start forming on the surface and the base is golden, flip the pancake over and allow the other side to brown lightly. For the Parmigiano-Reggiano cream, heat up the milk without bringing it to the boil. Meanwhile melt 50g butter in a pot. Pour 500 ml of hot milk and continue stirring to prevent the formation of lumps. Remove from the heat and add the grated Parmigiano Reggiano. Stir quickly to allow Parmigiano Reggiano to melt.

For the syrup

Melt the sugar in the hot water and continue cooking until the mixture becomes syrupy, then remove from the heat and add the Balsamic vinegar continuing stirring energetically.

Arrange the pancakes one on top of the other with the Parmigiano Reggiano cream on the side.

Pour the syrup and garnish with the red berries softened in warm water.