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Counseljul50
Foam pancakes with honey cherry syrup
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Ingredients
Directions
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Drain the cherries for the syrup and collect the juice. Puree the cherries. Heat the honey and the cherry juice, boil slightly and bind with diluted potato starch. Add a dash of sherry, kirsch or sake as desired.
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Put the unbeaten proteins covered in a fat-free bowl in the freezer for 12-15 minutes. In the meantime, whisk the egg yolks with the milk and the vanilla flavor thick and frothy.
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Sift cake flour and baking powder above and spatula lightly through. Remove the protein from the freezer and whisk in white and frothy.
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Add the sugar gradually during the beating and whisk until the egg white shines and forms peaks. Heat a greased skillet.
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Spatulate the protein in parts through the batter. Set the heat source to a low setting and scoop 3 piles of 2-3 tablespoons of batter into the pan with a gap. Cook for 5-6 minutes.
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Pour 2 tablespoons of water into the pan between the pancakes. Spoon a scoop of batter on the pancakes and cover with a lid.
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Open the pan after 2 minutes and add a little batter to the pancakes. When the water has evaporated, add a little water.
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Leave on a low setting for 4-5 minutes (if the pancakes are slightly stuck, fry for 2-3 minutes longer, otherwise they will burst in the middle).
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Turn around and bake for another 2-3 minutes on the other side. Stack the pancakes on a plate and pour the cherry syrup over it.
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Nutrition
260Calories
Fat11% DV7g
Protein14% DV7g
Carbs14% DV42g
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