Almond pancake with fruit salad
easy
30 mins
30 mins
Ingredients
- 4 Eggs (size M)
- 1 TEASPOON Sugar
- 1 pinch Salt
- 375 ml Milk
- 250 g Flour
- 1 coated Tsp Baking Powder
- 50 g ground almonds (without skin)
- 500 g Strawberries
- 2 Kiwis (approx. 125 g each)
- 250 g Apricots
- 3-4 Stem(s) Lemon balm
- 2 TABLESPOONS Lemon juice
- 1 package Vanillin sugar
- 20 g Butter
- 30 g clarified butter
- 25 g flaked almonds
- 1-2 TABLESPOONS Icing sugar
Directions
- 1
Separate eggs. Mix egg yolks, sugar, salt and milk with the whisk of the hand mixer. Sift flour and baking powder on top and stir in. Stir in ground almonds. Let the dough swell for 10-15 minutes
- 2
In the meantime wash, clean and halve the strawberries. Peel the kiwis, cut them in half lengthwise and slice them. Wash and halve apricots, remove stones and cut apricots into slices. Wash lemon balm, shake dry and pluck the leaves from the stalks. Mix the fruit, lemon balm, lemon juice and vanillin sugar
- 3
Melt the butter and let it run into the Schmarrnteig and stir it in. Beat the egg white until stiff and fold into the dough in portions. Heat clarified butter in two pans (29 cm Ø above, 22 cm Ø below). Pour in the dough in equal parts, bake on a low to medium heat for approx. 3 minutes from one side
- 4
Sprinkle almond flakes evenly on top. Quarter the cake with a spatula. Turn each quarter and then tear up with 2 forks. Fry for another 2-3 minutes. Remove and dust with icing sugar. Arrange a little sour cream and fruit salad on plates. Serve the rest of the salad and trash
Nutrition Facts
690 kcal
73 g
33 g
23 g
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