Pancakes with strawberries and ice cream

Name: Pancakes with strawberries and ice cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Strawberries; 2 TABLESPOONS Sugar; 2 TABLESPOONS Strawberry Liqueur; 250 g Flour; 3/8 l Milk; 2 TABLESPOONS Mineral water; 4 Eggs; 7-10 Tbsp Salt; 4 TABLESPOONS ground pistachios; 7-10 Tbsp a few drops of bitter almond aroma; 40 g Butter or margarine; 2 TABLESPOONS Icing sugar; 4 scoops of vanilla ice cream (approx. 70 g each)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Strawberries
2 TABLESPOONS Sugar
2 TABLESPOONS Strawberry Liqueur
250 g Flour
3/8 l Milk
2 TABLESPOONS Mineral water
4 Eggs
7-10 Tbsp Salt
4 TABLESPOONS ground pistachios
7-10 Tbsp a few drops of bitter almond aroma
40 g Butter or margarine
2 TABLESPOONS Icing sugar
4 scoops of vanilla ice cream (approx. 70 g each)

Directions

1
Wash, clean and chop the strawberries. Mix with sugar and liqueur and let it stand for about 30 minutes. Mix flour, milk, mineral water, eggs, salt. Stir in 3 tablespoons of pistachios and bitter almond flavour. Melt some fat in a pan.
2
Fry 8 wafer-thin pancakes from the dough until golden brown. Turn in between. Arrange the pancakes with strawberries and a scoop of ice cream on each pancake. Dust with icing sugar and sprinkle with remaining pistachios