Also try this delicious Pancake rose
- 10 gram White chocolate grated
- 1 tablespoon fresh mint finely chopped
- 1 teaspoon cinnamon powder
- 2 teaspoon pistachios finely chopped
- 2 tablespoon coconut shavings
- 2 bag green tea
- 4 tablespoon water cooked
- 3 tablespoon coffee milk
- Teaspoon lime juice
- Teaspoon lemon juice
- 100 gram pancake mix
- 200 milliliters milk
- Egg beaten
- 1 teaspoon powdered sugar
- 1 tablespoon beet juice
- 10 gram butter
Mix the ingredients for the sweet pieces in a bowl.
For the tea dip, leave the green tea for about 5 minutes in the boiled water and then squeeze out the bags. Mix coffee milk and lime juice through the tea and dip in a bowl.
For the pancakes, beat the pancake mix with half of the milk into a smooth mixture. Add the rest of the milk, the egg, the icing sugar, the beet juice and a pinch of salt and whisk until all the lumps have disappeared.
Melt a knob of butter in a frying pan and fry two pancakes. Let the pancakes cool down for a while.
Put them together and cut them from the middle to the side. Roll up the pancakes into a rose. Put the roses in a cup and serve with the green tea dip and sweet dukkah.
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