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Pancakes on almond flour with coconut milk and raspberries from Mikhail Simagin
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Step-by-Step Cooking Instructions
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.
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
Categories
Pancakes Coconut oil Almond flour Mikhail Simagin Bread Shop Siberia Recipes from the chef Maslenitsa 2020
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