Sweet MorgenStund' Pancake Bake
| Pancakes | |
| 85 g | MorgenStund' |
| 85 g | buckwheat wholemeal flour |
| 250 ml | oat milk |
| 2 | eggs |
| 1 tsp | tartar baking powder |
| 1 tsp | agave syrup |
| 1 pinch of | salt |
| organic frying oil or coconut fat for frying | |
| Filling | |
| 1.50 tbsps | crushed linseed |
| 100 ml | oat milk |
| 70 g | red fruit jelly |
| Glaze | |
| 2 | eggs |
| 150 ml | cream or soya cream |
| ground vanilla powder | |
| 50 g | chopped hazelnuts |
| 50 g | grated dark chocolate |
Preheat the oven to 200° C and grease a baking dish.
Stir the golden linseeds into the oat drink and stir several times for the first 10 minutes. Allow the batter to soak for some time. If the batter is too thick, you can add more milk.
Grind MorgenStund' into flour in a jug blender and place in a mixing bowl with all the other ingredients. Mix everything well with a blender. Leave the batter to stand for 10-20 minutes. Fry the pancakes in a pan and leave to cool. Mix the soaked linseed with the red fruit jelly, put it on the pancakes, roll them up and place them in a baking dish. Spread the remaining red fruit jelly in the dish. Fresh fruit can also be rolled up in the pancakes or spread in the dish, if you like.
For the glaze, mix the eggs with the cream and vanilla and pour over the pancakes. Sprinkle with the chopped hazelnuts and chocolate and bake on the middle shelf for about 20 minutes.