Tatsch (chopped pancake) with redcurrant compote
Ingredients
for 4 person
| 300 g | white flour |
| ¼ tsp | salt |
| 5 | egg yolks |
| 4 dl | full-cream milk x |
| 500 g | red currants |
| 100 g | sugar |
| 5 | egg whites |
| 1 pinch | salt |
| 50 g | sugar |
| clarified butter for frying |
How it's done
Batter
Place the flour and salt in a bowl, mix, make a well in the middle. Whisk the milk and egg yolks, gradually pour into the well while stirring, mix to form a smooth batter. Cover the batter and leave to stand at room temperature for approx. 30 mins.
Compote
Mix the redcurrants and sugar in a pan, bring to the boil, reduce the heat. Cover and simmer for approx. 3 mins., remove the pan from the heat, leave to cool.
Batter
Preheat the oven to 60°C, warm the platter and plates. Beat the egg whites with the salt until stiff. Add the sugar, continue beating until the egg whites turn glossy, carefully fold into the batter.
Tatsch (chopped pancake)
Heat a little clarified butter in a non-stick frying pan. Add ¼ of the batter, reduce the heat, cook for approx. 2 mins. until the underside separates from the pan and turns a light brown colour. Using two frying spatulas, divide the pancake into four pieces, turn carefully and cook for one more minute. Tear apart using the spatulas, cook for one more minute, remove from the pan and keep warm. Dust the pancake with icing sugar. Serve with the redcurrant compote.
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