Almond pancakes with amaretto plums

For 4 people
  • 500 g plums
  • 1/2 l Apple juice
  • 3 EL Sugar
  • 1/2 Vanilla pod
  • 5 EL Almond Liqueur
  • 1/2 packet 'Vanilla flavor' sauce powder
  • 6 Eggs (size M)
  • 1/4 l Milk
  • 1 pinch salt
  • 100 g flour
  • 100 g ground almonds
  • 2 EL clarified butter
  • 2 tbsp almond flakes
  • Icing sugar
  • lemon balm
50 minutes
light
1.
Wash, halve and stone the plums. Bring the apple juice, 3 tablespoons of sugar and vanilla pod to the boil. Add the plums and simmer for approx. 5 minutes. Pour in the liqueur. Mix the sauce powder with 2 tablespoons of water until smooth, bind the plums with it, simmer for another 1 minute.
2.
Pour into a bowl and allow to cool. Separate the eggs , 2 tablespoons of sugar, milk and salt until creamy. Gradually stir in the flour and almonds. Beat the egg white until stiff and fold in carefully.
3.
Heat 1 tablespoon of clarified butter in 2 pans (each 24 cm in diameter). Sprinkle in the almond flakes. Pour 1/2 of the batter into each pan and fry one side until golden brown over low to medium heat, turn.
4.
Use 2 forks to cut into large pieces and fry until golden brown. Dust the Kaiserschmarrn with powdered sugar and serve on plates with compote. Decorate with lemon balm.
1 person approx.:
  • 730 kcal
  • 3060 kJ
  • 23 g protein
  • 35 g fat
  • 71 g carbohydrates

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