How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Autumn Almond Pancakes Recipe?

You need 13 ingredients. The key ingredients include: 125 gm plain white flour, 1 x egg plus, 1 x egg yolk, 1 Tbsp. oil, and more.

Is Autumn Almond Pancakes Recipe suitable as breakfast?

Yes, Autumn Almond Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Autumn Almond Pancakes Recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Autumn Almond Pancakes Recipe Recipe

Name: Autumn Almond Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 gm plain white flour; 1 x egg plus; 1 x egg yolk; 1 Tbsp. oil; 300 ml lowfat milk; 300 ml lowfat milk; 75 gm grnd almonds; 2 x Large eggs separated; 50 gm caster sugar; 4 x level tsp plain white flour; 5 x level tsp cornflour almond essence; 2 Tbsp. double cream oil and butter for greasing; 1 x little melted butter icing sugar for dusting poached plums and blackberries to accompany

1

Blend the flour egg yolk oil and lowfat milk in a processor till the batter is the thickness of single cream.

2

Cover set aside in a cold place for at least 30 min.

3

Meanwhile make the filling.

4

Bring the lowfat milk and grnd almonds slowly to the boil on the simmering plate cover and set aside for 15 min.

5

Beat the egg yolks with 25g sugar till fluffy.

6

Beat in the flours then blend in the lowfat milk mix.

7

Return to the rinsedout pan and stir slowly to the boil on the simmering plate.

8

Add in a few drops of almond essence and float the cream on the top to prevent a skin forming.

9

Cover and cold.

10

Whisk the egg whites till stiff then whisk in the remaining sugar to make a stiff shiny mix: carefully fold into the cooled almond custard.

11

Cover and set aside.

12

Heat and lightly all a 180mm base pancake pan.

13

Fry paper thin pancakes and set aside.

14

lightly butter a 180 to 205mm round ovenproof dish.

15

Lay a pancake in the bottom spread about 2 tbsp custard on the pancake and lay a second pancake on top.

16

Continue till all the filling is used.

17

Finish with a pancake you will probably use 8 in all.

18

Brush the top with melted butter.

19

Dust heavily with icing sugar and cook on the gnd shelf on the floor of the roasting ovenfor 40 to 45 min or possibly till warm to the centre.

20

Cover pancakes with the cool plain shelf on the second runners if they are becoming too brown.

21

Cut into wedges and serve immediately with poached plums and blackberries.

22

Left over pancakes freeze well without a filling; interleave with greaseproof paper so you can defrost us many as needed.

23

aga tip: lightly oil the simmering plate or possibly a second frying pan by the pancake pan.

24

After frying the first side of the pancake on the boiling plate flip it onto the simmering plate or possibly second pan to cook the second side then fry another.

25

Itll take half the time.

26

A delicious cake of wafer thin layers of pancakes with a warm almond souffle fold in between served with autumun fruits.

Autumn Almond Pancakes Recipe

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