in Dessert Recipes

Noodle pancakes

updated

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Ingredients for 4 servings:

  • 250 g noodles, vermicelli (soup noodles – without egg)
  • 2 egg yolks
  • 4 tbsp cream
  • 2 tbsp sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 3 tbsp curd
  • 1 tbsp pudding powder, vanilla, alternatively:
  • 1 tbsp cornstarch
  • Clarified butter, or oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Children love these pancakes – with apple sauce/apple compote

Cook the pasta in plenty of salted water, drain, and let cool. Mix with the egg yolks, cream, sugar, vanilla sugar, salt, quark, and vanilla pudding powder (or cornstarch). Heat clarified butter or oil in a nonstick pan. Using two teaspoons, form small pancakes from the dough and fry until golden brown. Drain on kitchen paper. Serve with apple compote/apple sauce. Note: Those who do not follow separate food can use two whole eggs instead of the egg yolks and cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Noodle pancakes

Cookies like the Americans