Millet flake pancakes

Millet flake pancakes

Total: 1 hr 30 Min. | Active: 1 hr
vegetarian
Nutritional value / person: 663 kcal
, Fat: 22 g
, Carbohydrate: 99 g
, Protein: 12 g

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

Batter

150g millet flakes
100g white flour
2tbsp sugar
½tsp sodium bicarbonate
½tsp baking powder
½tsp salt
¼tsp cinnamon
¼tsp bourbon vanilla powder
2dl oat drink
2 eggs
2tbsp birnel (pear syrup)
1tsp lemon juice
1 apple (approx. 200 g), coarsely grated

Blackcurrant compote

40g dried blackcurrants
½dl water, boiling
80g sugar
1 apple, halved, very thinly sliced
1 pear, halved, very thinly sliced

Pear cream

1 ½dl full cream
1tbsp birnel (pear syrup)

Pancakes

clarified butter
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How it's done

Batter

Place the flakes and all the other ingredients up to and including the vanilla in a bowl, mix and make a well in the centre. Combine the oat milk, eggs, pear syrup and lemon juice, gradually pour into the well while whisking, continue whisking until the batter is smooth. Stir in the apple. Cover and leave to stand for approx. 30 mins.

Blackcurrant compote

Place the blackcurrants in a small bowl, cover with water and leave to soak for approx. 30 mins., strain and retain the water. Bring the sugar and blackcurrant water to the boil in a wide pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Add the apple, pear and blackcurrants, cover and simmer for approx. 2 mins., simmer (uncovered) for a further 3 mins., allow to cool slightly.

Pear cream

Beat the cream with the pear syrup until stiff, chill.

Pancakes

Heat the clarified butter in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the underside separates from the pan, toss the pancake, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Plate up the pancakes with the blackcurrant compote and pear cream.

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