- Yield: 45 - 50 pcs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Small pancakes with curd puree and fruit
Small pancakes are made from flour, that I made from cashews this time around, I usually make it from almonds, but I wanted a change. The pancakes turned out to be fantastic, much softer, and puffier. I have to admit that it was a bit more challenging to flip them on the pan, but that's up to the skill of each one of us.
I also made a curd puree, and I didn't cook the fruits in any way, I wanted them raw.
- Eggs - 6 M
- Honey - 4 tblspns
- cashew flour - 2 a 1/2 cups
- Cinnamon - 1/2 cup
- soda - pinch
- salt - pinch
- Ingredients for the curd puree:
- eggs - 2M
- curd - hard, 200 g
- honey - 4 tblspns
Prep time: 15 minutes
Frying time: each side 0,5 minutes
Total frying time: 30 minutes
Result: 45 - 50 pieces
Crack an egg, add the honey, cinnamon and soda, whip with a stick blender. Add in the flour (cashew or almond) and whip again to soften up the nuts. The dough is more liquid, as we are used to, when we make regular pancakes from the flour.
If you don't have a form for pancakes - which is much better since it doesn't require oil, you can use a low pan at a lower temperature, 3rd or 4th degree (honey burns faster) and with a minimum amount of oil.
Curd puree: put the eggs, honey and curd into a tall dish and blend.
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