Pancake Towers with Nuts and Dried Fruit
- 300 grams Pastry flour
- 1 pinch salt
- 20 grams Yeast
- 300 milliliters milk
- 50 grams powdered sugar
- 1 packet Vanilla sugar
- 2 tablespoons butter
- 2 eggs
- butter (for cooking)
- 150 grams dried Fruit (such as apricots, raisins, prunes)
- 100 grams mixed Nut (such as walnuts, almonds)
- honey (for garnish)
Dissolve the yeast in the milk. Stir in the melted butter, powdered sugar, vanilla sugar, salt and flour until thoroughly combined. Cover and let rest in a warm place until doubled in size, about 45 minutes.
Separate the eggs between 2 bowls. Beat the egg whites until stiff and glossy. Gently fold into the batter. Reserve the egg yolks for another recipe.
Heat the butter in a skillet. Add tablespoon portions of the batter and allow to cook on both sides until golden. Keep warm.
Coarsely chop the nuts and dried fruit.To serve, layer 4 pancakes with the nuts and dried fruit. Drizzle with honey to taste.