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Acai pancakes with blueberry compote
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 384
  • Fat about 17g
  • Carbohydrates about 47g
  • Protein about 9g
This is needed
This is needed for 4 people
Batter
  • 0.5 tsp salt
  • 2 tsp baking powder
  • 2 tbsp acai powder
  • 150 g white flour
  • 200 g Dessert Extrafin (sour milk)
  • 2 tbsp butter, melted, left to cool
  • 2 fresh egg yolks
  • 2 fresh egg whites
  • 2 tbsp maple syrup
  • 1 pinch salt
To cook
  • a little clarified butter
Compote
  • 2 tbsp sugar
  • 250 g blueberries
  • 2 dl sweet wine (e.g. Muscat)
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And that's how it's done
And that's how it's done
Batter
Mix the flour, acai powder, baking powder and salt in a bowl. Whisk the sour milk, butter, egg yolks and maple syrup, mix into the flour. Beat the egg whites with the salt until stiff, fold in carefully.
To cook
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan so that each pancake is approx. 5 mm thick and approx. 10 cm in diameter. Reduce the heat. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking and keep warm. Prepare the remaining pancakes straight away.
Compote
Bring the wine and sugar to the boil, reduce to half the amount. Add the blueberries, cover and simmer over a medium heat for approx. 5 mins. Serve with the acai pancakes.