Buttermilk-coconut pancakes with berry-cherry sauce
very easy
60 mins
60 mins
Ingredients
- 150 g red currants
- 250 g Raspberries
- 1⁄4 l Cherry Juice
- 1 TABLESPOON Cornstarch
- 2 TABLESPOONS + 50 g sugar
- 1 package Vanilla sugar
- 1 piece(s) Organic lemon peel
- 4 TABLESPOONS Coconut flake
- 2 TABLESPOONS Butter
- 2 Eggs (Gr. M)
- 250 g Buttermilk
- 200 g Flour
- 1⁄2 Package Baking Powder
- 7-10 Tbsp Salt
- 3-4 Tbsp clarified butter
Directions
- 1
Wash the currants, drain and pluck. Select the raspberries, wash them carefully if necessary. Stir 5 tablespoons cherry juice and starch until smooth. Boil up the rest of the juice, 2 tbsp. sugar, vanilla sugar and lemon zest.
- 2
Stir the mixed starch into the boiling juice and simmer while stirring for about 1 minute. Remove lemon peel. Add berries to the cherry sauce. Leave to cool.
- 3
Roast the grated coconut in a pan without fat, take it out and let it cool down. Melt butter and let it cool down a little. Beat the eggs until creamy with the whisk of the mixer. Stir in buttermilk and liquid butter.
- 4
Mix flour, baking powder, 50 g sugar, 1 pinch of salt and 3 tablespoons of grated coconut. Stir briefly into the egg mixture.
- 5
Heat the clarified butter in portions in a large pan. With a small ladle, add 3-4 patties. Bake pancakes at medium heat from each side until golden brown. Remove from the pan and keep warm (electric cooker: 50 °C).
- 6
Bake a total of 12-16 pancakes from the dough.
- 7
Arrange 3-4 pancakes with some berry-cherry sauce on plates. Sprinkle with remaining coconut flakes. Add the rest of the sauce.
Nutrition Facts
600 kcal
75 g
26 g
13 g
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