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Aquafaba shredded pancake
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 519
  • Fat about 18g
  • Carbohydrates about 79g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 1 tbsp sunflower oil
  • 4 pears, peeled, in carvings
  • 4 tbsp elderberry jelly
Aquafaba meringue
  • 1 dl aquafaba
Pancake batter
  • 200 g white flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 parcel vanilla sugar (approx. 8 g)
  • 3 dl oat drink or other vegan milk
  • 0.5 dl sunflower oil
  • 0.5 dl sparkling mineral water
Shredded pancakes
  • sunflower oil for frying
  • 3 tbsp sultanas
  • icing sugar, to dust
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Add the pears, cook briefly. Add the jelly, cover and simmer for approx. 15 mins., allow to cool slightly.
Aquafaba meringue
Using the whisk on a mixer, beat the aquafaba for approx. 10 mins. until stiff.
Pancake batter
Mix the flour, sugar, vanilla sugar and baking powder in a bowl. Pour in the oat milk, oil and water, whisk to form a smooth batter. Place the aquafaba meringue on top of the batter, carefully fold in using a rubber spatula.
Shredded pancakes
Preheat the oven to 60°C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Place ⅓ of the pancake mixture in the pan, sprinkle with ⅓ of the sultanas. Reduce the heat, cook for approx. 5 mins. until the underside separates from the pan, then turn the pancake and cook for a further 5 mins. Tear into pieces using 2 spatulas, finish cooking the shredded pancake for approx. 5 mins., keep warm. Follow the same procedure with the remainder of the batter. Dust the shredded pancake with icing sugar, serve with the pears.

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