in Dessert Recipes

Hazelnut pancakes à la Didi

updated

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Ingredients for 10 servings:

  • 9 m.-sized eggs
  • 120 g sugar
  • 1 packet of vanilla sugar
  • 1.2 liters of milk
  • 200 ml carbonated mineral water
  • 1 pinch of salt
  • 750 g flour
  • 50 g hazelnuts, ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Combine eggs, sugar, 1 sachet of vanilla sugar, milk, sparkling water, and a pinch of salt. Combine the flour and hazelnuts in a bowl and gradually stir in the egg and milk mixture, blending everything into a lump-free batter. Let the batter rest for 15-20 minutes. Heat the batter in a pan with a little oil to make thin pancakes.

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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.

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