Nutty Pancakes with Cinnamon-Cherry Compote

4.5
Average: 4.5 (2 votes)
(2 votes)
Nutty Pancakes with Cinnamon-Cherry Compote
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Health Score:
4,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
For the compote
1 jar Sweet cherry (about 720 ml or approximately 3 cups)
100 milliliters dry Red wine
1 Cinnamon stick
3 tablespoons sugar
1 teaspoon cornstarch
For the batter
2 eggs
150 grams Pastry flour
50 grams ground Hazelnuts
2 centiliters Almond liqueur
4 tablespoons sugar
salt
400 milliliters milk
butter (for cooking)
80 grams coarsely chopped Hazelnuts
For garnish
powdered sugar (for dusting)
How healthy are the main ingredients?
sugarsugareggsalt

Preparation steps

1.

Drain the cherries through a sieve, reserving the juice. Bring the juice, 3 tablespoons of the wine, the cinnamon, and the sugar to a boil in a pot. Stir the starch with the remaining wine until smooth and pour into the pot. Remove from the heat, stir in the cherries, and allow to cool to lukewarm.

2.

For the batter, separate the eggs and stir the yolks together with the flour, ground nuts, liqueur, sugar, 1 pinch of salt and the milk until smooth. Beat the egg whites until stiff and fold into the mixture.

3.

In a pan, melt some butter and pour in 2-3 tablespoons of the batter. Sprinkle some chopped nuts over the top, flip the pancake and cook until golden brown. Remove and keep warm in the oven (set to 80°C) (approximately 200°F).

4.

Arrange on plates, sprinkle with powdered sugar and serve with cherry compote.