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Christmas pancakes
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 414
  • Fat about 18g
  • Carbohydrates about 48g
  • Protein about 13g
This is needed
This is needed for 4 people
  • 50 g white flour
  • 150 g buckwheat flour
  • 20 g cane sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 100 g plain yoghurt
  • 2 dl milk
  • 15 g butter, soft
  • 1 fresh eggs
To cook
  • a little clarified butter
  • 15 blueberries
  • a little icing sugar to sprinkle
  • 1 red-skinned apple, peeled carefully all around
  • 1 marzipan carrots, tip removed for the nose
  • 0.5 tbsp icing sugar
  • 8 slices bacon
  • 2 cherry tomatoes, halved
  • 4 blueberries, halved
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And that's how it's done
And that's how it's done
Mix the flour, sugar, baking powder and salt in a bowl. Combine the milk, yoghurt, butter and egg, pour into the flour mixture and stir until you have a smooth batter.
To cook
Heat a little clarified butter in a wide-bottomed, non-stick frying pan. Reduce the heat. In batches, add enough batter to the pan to make 3 round and 3 oval pancakes approx. 6 cm in diameter and another 3 round and 3 oval pancakes approx. 12 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then keep warm.
Place 1 large round pancake and 1 small round pancake slightly overlapping each other on a plate and dust with icing sugar. Use blueberries for the eyes and buttons. Position the apple peel like a scarf, finish with the marzipan nose.
Twist each slice of bacon and place on an oven tray lined with baking paper, dust with icing sugar. Bake: For approx. 15 mins. in the centre of an oven preheated to 180°C. Place 1 large pancake and 1 small pancake slightly overlapping each other on a plate. For each reindeer, place 2 slices of bacon for the antlers, blueberries for the eyes, and cherry tomatoes for the nose on the pancakes.