Serves: 2 | Course: Dessert | Time: 10 minutes
Ingredients:
15 grams powdered almond
30 grams camembert or goat’s cheese (or any soft cheese of your choice)
1 egg
A drop of vanilla essence
40 grams blueberries
7 grams butter
Additional blueberries for serving
Fresh cream for serving
Preparation:
In a large bowl, combine the powdered almond, cheese, egg, and vanilla essence. Mix until smooth.
Gently fold in the blueberries.
Melt the butter in a frying pan over medium heat.
Pour a quarter of the mixture into the pan at a time, forming individual pancakes.
Cook each pancake for about 2 minutes on each side, until golden brown.
Serve two pancakes per person, topped with extra blueberries and a generous dollop of fresh cream.
Note: These pancakes freeze well and can be reheated gently.
Comments