|3||eggs — seperated|
|1/2 cup||cream — fresh, for whipping|
|1/4 cup||almond flour|
|1||salt — pinch|
|1.5 Tbs||butter — melted|
|1 Tbs||brandy — or Grand Marnier|
|1/2 cup||strawberries — blueberries and raspberries + 1 tsp xylitol sprinkled over|
Preheat the oven to the grill mode.
Beat two of the egg yolks with the cream (reserve the third yolk for another recipe.)
Add the flour slowly, stirring just enough to combine.
Stir in the sugar, salt, melted butter and brandy.
Beat the separated egg whites until they form soft peaks. Fold them into the batter.
Heat a lightly greased nonstick ovenproof frying pan over moderately high heat.
Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, roughly for 5 to 8 minutes.
Arrange the remaining berries gently on top of the batter. Place the pan below the grill and cook until the top of the pancake is brown and the center is just set but still soft.
Gently slide the pancake onto a serving plate, slice up as you would a pie or pizza. It makes around 2-4 servings. Dust with powdered xylitol, cinnamon, a squirt of lemon and fresh whipped cream.
Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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