Cake Pancakes

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Ingredients

Ingredients

  • 3 Egg yolks
  • Zest of ½ lemon
  • 2 tsp 10 g Vanilla sugar
  • 6 Egg whites
  • 7 tbsp 100 g Granulated sugar
  • cup 40 g Flour
  • tbsp 40 g Butter, melted
  • Butter for cooking
  • 2 tbsp Apricot marmalade
  • Fruit according to taste to garnish such as strawberries, orange slices, or kiwi slices

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Beat the egg yolks with lemon zest and vanilla sugar.
  • Beat the egg whites to stiff peaks with granulated sugar.
  • Carefully fold the egg whites into the egg yolks.
  • Sift the flour in and slowly fold it in.
  • Finally, fold in the hot, browned butter.
  • In a pan, melt some butter and place batter in the pan according to your desired size of pancake.
  • Smooth the top with a spatula.
  • Let cool on the stovetop for about 1 minute and then finish baking in the oven for about 10 minutes.
  • While still in the pan, brush with apricot marmalade and fold closed.
  • Place on plates and garnish with fruit.

Notes / Tips / Wine Advice:

Variation 1:

Schönbrunner pancakes are prepared the same way, but filled with fruit compote.

Variation 2:

The classic filling for Stephanie pancakes (Omelette Stéphanie) is made of wild strawberries, pineapple, and pears.

Variation 3:

Apricot pancakes are not only filled with apricot marmalade, but also preserved apricots (see p. 188) and raisins. Vanilla sauce (see p. 202) fits them very well.
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