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Buckwheat pancakes with mangistan

Buckwheat pancakes with mangistan

Morning, afternoon, or evening: pancakes can be served at any time of the day. But warm pancakes in winter are the ultimate comfort food, aren’t they? This special recipe is a must-try! The combination of mangosteen with sesame seeds and hazelnuts is delicious!

Ingredients

100 grams buckwheat flour
1 egg (or substitute)
300 ml plant-based milk
pinch of salt
1 pinch of (tartar) baking powder
4 mangosteens
2 tbsp hazelnuts
2 tsp sesame
fresh thyme
1 tbsp honey

Preparation

  • 1
    Make the batter for the pancakes from buckwheat flour, egg, milk, a pinch of salt and a pinch of baking powder. Mix well with the whisk and leave to rest for a while.

  • 2
    Bake the pancakes in small non-stick frying pans with a little oil, butter or coconut oil. Cook on a medium heat and turn with a spatula. Try to make thin pancakes.

  • 3
    Clean the mangistan. Cut a small slice from the top and bottom so that you can easily break the mangistan in half. Carefully break the fruit into segments. Mangosteen is juicy and has a fresh sweet taste.

  • 4
    Garnish the pancakes with hazelnuts, sesame seeds, honey, thyme leaves and, of course, the mangosteen slices. This fruit is also known as the queen of fruits.

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