Wheat pancakes with prune, walnut and orange juice sauce
4 servings
90 minutes
The main trick here is the sauce, in which the pancakes end up on the plate. Not exactly a filling, but an all-pervading sweet and fragrant mass that you can eat even without the pancakes with a spoon.
1
Mix flour, salt, 2 tablespoons of sugar with milk and eggs. Melt a piece of butter in a pan, wait until it starts to sizzle, and remove the pan from the heat. Pour the butter into a separate container to cool slightly, then mix it with the dough. Place the prepared dough in the refrigerator for 1 hour.
- Wheat flour: 150 g
- Salt: 0.5 teaspoon
- Sugar: 4 tablespoons
- Milk: 400 ml
- Chicken egg: 2 pieces
- Butter: 50 g
2
At this time, pour the walnuts and prunes with the juice of 4 oranges, add 2 tablespoons of sugar, and place in a saucepan over low heat. Stew the nuts and plums for about 1 hour.
- Walnuts: 50 g
- Prunes: 100 g
- Oranges: 4 pieces
- Sugar: 4 tablespoons
3
Take the dough out of the fridge, heat the pan, and grease it with vegetable oil to bake thin pancakes. Serve the pancakes with a sauce made of nuts, prunes, and orange juice. For convenience, you can blend it into a smooth mixture, but the sauce tastes better when not blended.
- Vegetable oil: 50 ml
