Emmer almond pancakes
Ingredients:
For the pastry:
2 tbsp liquid butter
1 EL sugar
16 g vanilla sugar
1/2 tsp cinnamon
2 eggs
pinch of salt
200 ml buttermilk
100 g sturgeon Emmer flour
150 g ground, blanched almonds
１tbsp baking powder
As a topping:
Almonds
blackberry, blueberries
- Preparation time: 10 minutes of working time
- Difficulty: apprentice cook
Little helper:
Preparation
1.
First, beat the eggs with a pinch of salt for 3-5 minutes until creamy. Then pour in the sugar and vanilla sugar.
2.
Stir in the melted butter and buttermilk. Mix flour and ground almonds with baking powder and cinnamon and stir in briefly. (If the almonds are not blanched, it is best to sieve them through a sieve and only then use them!)
3.
Let the pancake batter rest for 10 minutes. Now fry in a coated pan without fat.
