Pancakes on almond flour with coconut milk and raspberries from Mikhail Simagin

Ingredients

• 50 g raspberries
• 100 g coconut milk
• 20 g cane sugar
• 2 g of tarragon
• 2 eggs
• 25 g sugar
• 4 g of salt
• 200 g coconut milk
• 100 g water
• 25 g butter
• 150 g almond flour
• 50 g wheat flour

Cooking

Step 1

Prepare pancake dough. Whisk eggs with sugar and salt. Melt butter on the stove, pour in water mixed with coconut milk and heat to 40 C. Combine with eggs, add both types of flour. Stir, strain through a sieve and let stand 30 minutes. Bake small pancakes.

Step 2

Prepare the sauce by mixing milk with sugar and finely chopped tarragon.

Step 3

Put the pancakes on a plate, pour over the sauce and garnish with raspberries.