Pancakes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix egg, milk and flour with the whisk of the hand mixer to a smooth dough. Cover and let stand for 30 minutes. In the meantime, drain the apricots and collect the juice. Halve the apricot halves once. Measure 250 millilitres of juice and bring to the boil with the lemon juice.

2. 2

   Add the apricot slices and cook for five minutes. Stir the starch and a tablespoon of apricot juice until smooth. Remove from heat, add starch while stirring. Boil again for another minute. Remove from heat and stir in the brandy. Stir mineral water into the pancake batter. Heat some clarified butter in a pan. Add a ladle of batter and bake while turning until golden brown. Remove from the pan immediately and bake three more thin pancakes. Arrange the pancakes and apricot compote on plates.

3. 3

   Stir mineral water into the pancake batter. Heat some clarified butter in a pan. Add a ladle of batter and bake while turning until golden brown. Remove from the pan immediately and bake three more thin pancakes. Arrange the pancakes and apricot compote on plates. Coarsely chop the walnuts and sprinkle over them. Dust with icing sugar and serve decorated with mint

Nutrition Facts

KCAL
460 kcal

CARBS
61 g

FATS
16 g

PROTEINS
9 g