for 4 portions

Sauce

4 dl	cranberry juice
2 tsp	liquid honey
2 tsp	lemon juice

Pancakes

50 g	dried cranberries
1 tbsp	lemon juice
120 g	white flour
2 pinch	salt
2 tsp	baking powder
1 tsp	sodium bicarbonate
2 tbsp	sugar
50 g	butter, melted, left to cool
180 g	Dessert Extrafin
2	fresh egg yolks
2	fresh egg whites
1 pinch	salt
a little	butter
1	banana, cut into slices approx. 5 mm thick

How it's done

Sauce

Bring the cranberry juice, honey and lemon juice to the boil. Reduce to approx. 100 ml, leave to cool.

Pancakes

Mix the cranberries with the lemon juice, cover and leave to steep for approx. 15 mins. Drain the cranberries. In a bowl, mix the flour with all the other ingredients up to and including the sugar. Combine the melted butter, Dessert Extrafin and egg yolks, stir in. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Heat the clarified butter in a non-stick frying pan, then reduce the heat. In batches, pour enough batter into the pan so that each pancake is approx. 5 mm thick and approx. 4 cm in diameter. Top each pancake with 3 slices of banana. Once the underside is cooked and separates from the pan, turn the pancake and cook for a further 2 mins. Cover the pancakes and keep warm. Top the remaining 6 pancakes with the drained cranberries instead of banana.

To serve

Serve the pancakes with the cranberry sauce.

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