Pancakes with peach compote, pistachios and vanilla ice cream sauce (4 times different)

Name: Pancakes with peach compote, pistachios and vanilla ice cream sauce (4 times different)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 can(s) (850 ml) Peaches; 2 TABLESPOONS Lemon juice; 2 TEASPOONS Cornstarch; 5 TABLESPOONS Butter or margarine; 250 g Flour; 1 TEASPOON Baking Powder; 100 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 400 ml Milk; 2 TABLESPOONS clarified butter; 4 scoops of vanilla ice cream (approx. 70 g each); 2 TABLESPOONS crushed pistachio kernels; 7-10 Tbsp Mint

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

2 can(s) (850 ml) Peaches
2 TABLESPOONS Lemon juice
2 TEASPOONS Cornstarch
5 TABLESPOONS Butter or margarine
250 g Flour
1 TEASPOON Baking Powder
100 g Sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
400 ml Milk
2 TABLESPOONS clarified butter
4 scoops of vanilla ice cream (approx. 70 g each)
2 TABLESPOONS crushed pistachio kernels
7-10 Tbsp Mint

Directions

1
Drain the peaches and collect the juice. Dice the peaches. Measure 400 ml of juice. Add lemon juice and simmer for about 3 minutes. Stir starch and 3 tbsp. peach juice until smooth. Remove the pot from the heat and add the starch while stirring.
2
Cook again for about 2 minutes and let it cool down. Melt the fat. Mix flour, baking powder, sugar, vanillin sugar and salt. Whisk the eggs with a whisk. Stir in milk and liquid fat.
3
Stir in the flour mixture by the spoonful one by one. Heat some clarified butter in a coated pan (approx. 18 cm Ø) and add 1/8 of the dough. Fry the pancakes at medium heat for about 3 minutes on each side until golden brown.
4
Keep pancakes warm. Process remaining dough in the same way. Melt vanilla ice cream. Spread the compote over the pancakes, fold them up, sprinkle with pistachios and sprinkle with vanilla ice cream sauce.
5
Garnish pancakes with mint.