Almond pancakes with amaretto plums

- 500 g plums
- 1/2 l span> Apple juice
- 3 EL Sugar
- 1/2 Vanilla pod li>
- 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 div>
- 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. Dt>
- 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 li>
- 3060 kJ
- 23 g protein
- 35 g fat
- 71 g carbohydrates
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