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Pancakes with blueberries and cherries
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Ingredients
Directions
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Preheat the oven to 120ºC.
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Split the eggs. Beat the egg yolks with the buttermilk. Sift the flour above and add a pinch of salt, the baking powder and the caster sugar. Mix into a smooth batter.
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Beat the proteins in a fat-free bowl until stiff peaks. Spat the protein lightly through the batter.
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Melt a knob of butter in a frying pan of approx. 20 cm Ø. Put a layer of batter in the pan and turn around so that the batter flows out. Turn the pancake after about 2 minutes when the edges are dry and bubbles appear on the top. Bake the other side golden brown in about 2 minutes.
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Bake even more pancakes that are always smaller so that they can be stacked into a 'Christmas tree'. Keep covered warm in the oven.
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For the filling, mix the curd with the mascarpone and vanilla sugar. Tie the cherries including the juice with diluted potato starch and let cool.
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Place the largest pancake on a dish, spread a layer of cottage cheese cream over it and a layer of cherries. Repeat this, alternate with layers of blueberries and stack the pancakes into a Christmas tree.
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Sprinkle generously with icing sugar or coconut grater and garnish with baking pearls.
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Nutrition
675Calories
Fat54% DV35g
Protein48% DV24g
Carbs21% DV62g
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