Ingredients
Pancakes:
- 125 g flour
- 170 g wheat semolina
- 2 tbs brown sugar
- 1 ts baking powder
- 1/2 ts dried yeast
- 1/4 ts salt
- 30 g melted butter
- 400 ml warm water
Filling:
- 3 ts corn starch
- 200 ml milk
- 1 package vanilla sugar
- 2 ts AMC Cho-Co (or some cinnamon)
- 2 slices of toast bread
- 50 g mascarpone
In addition:
- 50 g chopped cranberries
- 30 g chopped almonds
- honey
- 30 g pistachios
Preparation
1. For the pancakes, mix all the dry ingredients, stir in the butter and water to achieve a smooth dough, let stand for about 30 minutes.
2. Stir the corn starch with milk, vanilla sugar and AMC Cho-Co in a sauteuse, place on the stove and set it at highest level. Stir and bring to the boil, continue to stir and cook at lowest level for about 2 minutes.
3. Remove crusts from the toast bread, cut into small cubes and mix into the pudding. Allow to soak and mix in the mascarpone. Place cling film directly on to the surface of the pudding; leave it to cool down completely.
4. Heat up oPan large at the highest level until the perfect roasting temperature is reached.
5. Set at low level, place 3 portions of dough in the oPan. As soon as the dough becomes firm, turn and bake until ready. Cook the remaining dough in the same way and keep the pancakes warm. Mix together the cranberries, pistachios and almonds.
6. Serve the pancakes with the filling, sprinkle the pistachio mixture on top and drizzle with a little honey, or the pancakes can be folded in the traditional way into little cones, then filled for eating straight away.
This recipe has been tested and approved by AMC.
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