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"Ackai", "Atchai" or "Assai"? They are the epitome of superfood, yet no one knows how to pronounce them. Acai berries are a round, dark-purple fruit produced by the South American acai palm and are popular with more than just Hollywood stars – and for good reason. They are packed with Vitamin A, calcium and iron, and give smoothies and muesli an appetizing, deep-red colour.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the flour, acai powder, baking powder and salt in a bowl. Whisk the sour milk, butter, egg yolks and maple syrup, mix into the flour. Beat the egg whites with the salt until stiff, fold in carefully.
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan so that each pancake is approx. 5 mm thick and approx. 10 cm in diameter. Reduce the heat. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking and keep warm. Prepare the remaining pancakes straight away.
Bring the wine and sugar to the boil, reduce to half the amount. Add the blueberries, cover and simmer over a medium heat for approx. 5 mins. Serve with the acai pancakes.
|Tip:||Use grape juice instead of dessert wine.|
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