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🍰 Pancakes - American Pancakes with Caramelized Walnuts and Espresso Cream

552 kcal · 30 min · 4 servings

Ingredients

• Eggs 4 pcs.
• Raspberries, fresh 200 g
• Sugar 50 g
• Salt pinch
• Wheat flour, Type 405 300 g
• Baking powder 2 tsp.
• Milk 200 ml
• Walnut kernels 4 tbsp.
• Coffee 1 tbsp.
• Quark 40 % fat in total 100 g
• Cream cheese, plain 100 g
• Icing sugar 2 tbsp.
• Oil 2 tbsp.

Instructions

1. 1. Beat the eggs in a bowl and let them become foamy with a hand mixer and the whisk until the volume increases significantly. Wash the raspberries and let them drain, possibly sort them out.
2. 2. Add 30 g sugar, salt, flour and baking powder gradually and fold everything in. Stir in the milk until a slightly thick batter for the pancakes is formed. Let the batter rest for about 10 minutes.
3. 3. Caramelize the walnuts in a pan with 2 tbsp. sugar and 2 tbsp. water over high heat until the water has completely evaporated and the sugar coats the nuts. Let them cool on kitchen paper and break them into coarse pieces.
4. 4. For the espresso cream, brew coffee in about 50 ml water. Mix the espresso cream with quark, cream cheese and icing sugar in a bowl to a creamy mass.
5. 5. Heat 1 tbsp. oil in a pan on high heat and distribute each 2–3 tbsp. pancake batter to small pancakes. Bake them for about 2–3 minutes until small bubbles appear on the surface, turn them and bake them for another approx. 1 minute golden brown. Repeat the process with the remaining batter.
6. 6. Serve the American pancakes, i.e. the pancakes, with the caramelized walnuts, the espresso cream and the raspberries. Enjoy your meal!

Nutrition per serving

• kcal: 552
• Protein: 15 g · Fett/Fat: 27 g · Carbs: 68 g