Almond pancakes with fruit salad

For 4 people
  • 4 eggs (size M)
  • 1 TL Sugar
  • 1 Pinch Salt
  • 375 ml milk
  • 250 g flour
  • 1 leveled teaspoon baking powder
  • 50 g ground almonds (without skin)
  • 500 g Strawberries
  • 2 Kiwis (approx. 125 g each)
  • 250 g Apricots
  • 3–4 stem (s) lemon balm
  • 2 EL Lemon Juice
  • 1 packet vanillin sugar
  • 20 g Butter
  • 30 g clarified butter
  • 25 g almond flakes
  • 1–2 EL Icing sugar
30 minutes
Separate eggs. Mix egg yolks, sugar, salt and milk with the whisk of the hand mixer. Sieve the flour and baking powder on top and stir in. Stir in the ground almonds. Let the dough soak for 10–15 minutes.
In the meantime, wash, clean and halve the strawberries. Peel the kiwi fruit, cut in half lengthways and cut into slices. Wash apricots, cut in half, remove stones and cut apricots into wedges. Wash lemon balm, shake dry and pluck the leaves from the stems. Mix the fruit, lemon balm, lemon juice and vanilla sugar
Melt the butter, pour it into the batter and stir in. Beat the egg white until stiff and fold into the batter in portions. Heat clarified butter in two pans (29 cm Ø at the top, 22 cm Ø at the bottom). Pour in equal parts of the dough, bake on one side for approx. 3 minutes over low to medium heat
Sprinkle almond flakes evenly on the top. Quarter the cake with a spatula. Turn every quarter and then pluck it with 2 forks. Fry for another 2-3 minutes. Take out and dust with icing sugar. Arrange some pork and fruit salad on plates. Add the rest of the lettuce and pancakes
1 person approx:
  • 690 kcal
  • 2890 kJ
  • 23 g protein
  • 33 gFat
  • 73 g carbohydrates


Leave A Comment