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47
SCHOKOLADENPANCAKES, KARAMELLERDBEEREN
150 g Puderzucker
10 cl Balsamico-Essig
250 g Mehl
1 TL Backpulver
50 g ungesüßtes Kakaopulver
1 Prise Salz
2 Eier
100 g geschmolzene Butter
25 cl Buttermilch (Lait Ribot)
1 EL Vanilleextrakt
Dazu
500 g große Erdbeeren
50 g geschmolzene Butter
100 g Zucker mit dem Balsamico-Essig in einem Topf aufkochen lassen. Bei geringer Hitze 5 Minuten
köcheln lassen, bis eine dicküssige Karamell-Masse entsteht. Beiseitestellen.
In einer Schüssel Mehl, 50 g Zucker, Backpulver, Kakao und Salz vermengen. Eier, geschmolzene
Butter, Milch und Vanilleextrakt hinzugeben. Vorsichtig zu einem geschmeidigen Teig verquirlen.
Beiseitestellen.
Erdbeeren waschen und entstielen und auf einem Tuch trocknen.
Das Gerät einschalten und die Plancha-Grillplatte aufheizen.
Den Teig auf die Plancha-Grillplatte gießen, dabei kleine Pancakes formen. Pancakes wenden, sobald
sich Blasen auf der Oberäche bilden (ca. 30 Sekunden pro Seite). Beiseitestellen.
• Den Vorgang mehrmals wiederholen.
• Pancakes zum Warmhalten in Alufolie wickeln.
Die Erdbeeren halbieren und mit der geschmolzenen Butter vermengen. Auf die Plancha-Grillplatte
legen und 1 bis 2 Minuten braten. Mit dem Balsamico-Karamell begießen und rasch vermengen.
• Erdbeeren in kleinen Auauörmchen anrichten und mit den Pancakes servieren.
Tipp
Pancakes mit einer Schokoladen-Karamell-Sauce aus 100 g geschmolzener Schokolade, 5 cl Milch
und 1 EL
Kakaobutter (falls vorhanden) begießen.
53


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