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🍽️ Blackberry Cream Pancake Tower

580 kcal · 30 min · 4 portions

Ingrédients

• 100 g Buckwheat flour
• 25 g Wheat flour Type 405
• 1 lightly heaped tsp Dry yeast
• 250 ml Milk
• 50 g Crème fraîche
• 2 Eggs (Size M)
• Zest of 1 Limes
• Ghee (for frying)
• 200 g Blackberries
• 400 ml Whipping cream
• 2 packets Whipping cream stabilizer
• 2 packets Vanilla sugar
• Blackberries (and Lime zest for garnish)

Préparation

1. 1. Mix buckwheat flour, wheat flour, and dry yeast in a large bowl.
2. 2. Add milk, crème fraîche, eggs, and the grated zest of a lime.
3. 3. Stir the ingredients well until a smooth batter forms.
4. 4. Let the batter rest in a warm place for 20 minutes.
5. 5. Heat some ghee in a frying pan.
6. 6. Fry four small pancakes from the batter.
7. 7. Place the finished pancakes on kitchen paper to drain and cool down.
8. 8. Sort the blackberries and remove any stems or leaves.
9. 9. Whip cream until it forms stiff peaks.
10. 10. Add cream stabilizer and vanilla sugar while whipping to stabilize and flavor the cream.
11. 11. Stack the cooled pancakes on top of each other.
12. 12. Place blackberries and cream between the individual pancake layers.
13. 13. Top the tower with fresh blackberries and some lime zest.
14. 14. Serve the pancake tower immediately.

Nutrition par portion

• kcal: 580
• Protein: 13 g · Fett/Fat: 32 g · Carbs: 52 g