Apricot pancakes

Name: Apricot pancakes
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 100 g Flour; 1/2 TEASPOON Baking Powder; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 200 ml Milk; 2 Eggs (Gr. M); 12 small apricots; 2 TABLESPOONS Pistachio kernels; 4 TSP Butter; 200 g Schmand; 1 pck. Vanilla sugar; 1-2 TABLESPOONS Raspberry Jam

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

It brings back childhood memories! Try the pancakes with plums, cherries, blackberries or blueberries

COOK TIME
40 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

100 g Flour
1/2 TEASPOON Baking Powder
1 TABLESPOON Sugar
7-10 Tbsp Salt
200 ml Milk
2 Eggs (Gr. M)
12 small apricots
2 TABLESPOONS Pistachio kernels
4 TSP Butter
200 g Schmand
1 pck. Vanilla sugar
1-2 TABLESPOONS Raspberry Jam

Directions

1
For the dough mix flour, baking powder, sugar, 1 pinch of salt, milk and eggs to a smooth dough. Let it swell for about 30 minutes.
2
Wash, halve and stone the apricots. Coarsely chop the pistachios.
3
Heat 1 teaspoon butter in a small coated pan (approx. 18 cm Ø). Sauté 6 apricot halves in each pan for 2-3 minutes while turning. 1⁄4 Pour the dough over the apricots and fry on each side for about 2 minutes until golden brown. Keep the pancakes warm. Bake 3 more pancakes in the same way.
4
Mix the sour cream and vanilla sugar. Stir in jam briefly. Arrange pancakes with raspberry sour cream. Sprinkle with pistachios.