Coffee Pancake with Apricot Filling

A cake recipe for all foodies:

Cook batter as in the recipe “Egg Pancakes” from the me, fold in coffee powder.

Blanch (scald) apricots, remove skin and seeds, cut into wedges and lightly roll 3/4 of them with sugar for about 5 minutes in an eighth of a liter of water. Then mash them and warm the remaining apricot slices in it.

Arrange the pancakes with a little bit of apricot compote, wrapping them from both sides or folding them into a quarter. Serve with ice cream.

Michael Jarczyk

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