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William porter
Creamy pancake pie
Try this creamy pancake pie
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Ingredients
- 200 gram flour
- 2 teaspoon baking powder leveled off
- 300 milliliters milk
- 3 egg beaten
- 50 gram butter
- 250 gram mascarpone
- 1 bag vanilla sugar
- Orange grater and juice
- 50 gram pecans coarsely chopped
- 20 gram pecans to garnish
- 50 gram butter
- 4 tablespoon light brown caster sugar
- 1 tin can condensed milk
Kitchen Stuff
Directions
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Mix the flour with the baking powder and beat the milk with a whisk through it. Beat the eggs through and let the batter rest for 10 minutes. Beat the batter again. Heat a small piece of butter in the frying pan and bake 8 thick, golden brown pancakes. Let them cool spread out.
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Mix the mascarpone with the vanilla sugar, orange juice and grater in a few minutes with a mixer. Then beat in the chopped pecans.
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Divide 7 pancakes and stack them on a dish. Cover with the last pancake and leave the stack loosely covered with cling film in the refrigerator for 30 minutes.
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For the sauce, heat the butter with the sugar on a low setting until it is melted and stir in the condensed milk. Let it simmer slowly on a low setting until the sauce begins to thicken slightly.
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Pour the warm caramel sauce over the pancake pie and sprinkle with the rest of the pecans.
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Nutrition
1.15Calories
Sodium0% DV0g
Fat103% DV67g
Protein56% DV28g
Carbs35% DV105g
Fiber0% DV0g
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