Buckwheat Pancakes with Gooseberry Compote

Try this delicious pasta dish:

1. wheat and buckwheat flour, 50 g of sugar and a little salt, mix well in a baking bowl and leave to swell for at least half an hour.

2. in the meantime, clean and rinse the gooseberries. Mix the cornstarch in a little cold water until smooth. Melt the kiwi gooseberry jam in a saucepan. Add gooseberries with 3 tbsp water and the remaining sugar. Bring to a boil, stir in cornstarch, bring to a boil again and steep on the off heat for 5 min, then set aside to cool.

Whip the cream until semi-solid. Mix eggs and stir into the batter. Melt 10 g of clarified butter per pancake in a frying pan, add 1 tbsp of nuts and pour a ladle of batter over each. Then bake the pancakes for 1-2 minutes on each side.

Fill the pancakes with gooseberry compote and whipped cream, whip together and serve dusted with powdered sugar.

Preparation time half an hour Swelling time half an hour * Per unit about 10 g egg white, 33 g fat, 54 g carbohydrates = 2381 joules (569 calories)

buckwheat, main dishes, pasta

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