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Ingredients
Walnut Pancakes with Cranberry Compote
- Ingredients
- 6 eggs
- 150 grams Pastry flour
- ¼ l milk
- salt
- 500 grams Cranberry
- 275 grams sugar
- 700 milliliters Apple juice
- 1 Tbsp cornstarch
- 100 grams Walnut
- 40 grams clarified butter
Separate the eggs. In a bowl, mix the egg yolks, flour, milk and salt until smooth. Cover and set aside.
In a saucepan, bring the cranberries, 200 grams (approximately 7 ounces) of sugar and apple juice to a boil. Reduce to a simmer and cook 5 minutes. In a small bowl, stir the cornstarch into a little cold water and stir into the simmering cranberries. Cook until the berries have popped. Season with salt and let cool.
Finely chop the walnuts. In a bowl, beat egg whites and remaining sugar until stiff. Fold the nuts and the egg whites into the batter. Heat the butter in a skillet, pour 1/4 of the batter into the pan and cook over low heat until both sides are golden brown. Repeat with the remaining batter to make four large pancakes. Dust with powdered sugar and serve with cranberry compote.
(Percentage of daily recommendation)
| Calorie | 1,313 cal. | (63 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 218 g | (145 %) | ||
| Sugar added | 94 g | (376 %) | ||
| Roughage | 7.1 g | (24 %) |