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Christines B&B

Great Barrington, Massachusetts

Specialty Recipe

Almond Pancakes with Fruit Coulis

1/4 cup slivered almonds
1 cup all-purpose flour
1 egg
1 egg yolk
1-1/4 cups milk
2 Tablespoons melted butter
4 Tablespoons ground almonds, lightly toasted
1/4 teaspoon almond extract
Oil for brushing
1-1/2 cups frozen mixed summer fruits, such as red currants, black currants, and raspberries
2 Tablespoons confectioners' sugar
One 14-ounce can of guavas in syrup or other fruit of your choice

Spread out the slivered almonds on a baking sheet and toast them in a preheated oven at 350 degrees for 3 minutes. Sift the flour into a bowl and make a well in the center. Add the egg, egg yolk, milk, melted butter, ground almonds, and almond extract. Whisk well to combine. Let rest for 30 minutes.

Brush a skillet or pancake pan with oil and place over at medium heat. Tilt the skillet in one direction and pour in 1/4 cup of the batter. Tilt in the opposite direction immediately, so that the batter covers the whole bottom of the skillet. After 1 to 2 minutes or when the top of the pancake starts to dry out, toss it and cook on the other side for about 1 minute. Repeat with the remaining batter.

Transfer the pancakes to a cookie sheet lined with baking parchment. Cover and keep warm in a preheated oven at 300 degrees. With 2 tablespoons of water, blend the mixed fruit in a blender or food processor or mash it well by hand. Press through a strainer and stir in the confectioners' sugar. Warm the fruit coulis over a medium heat. Warm the guavas through in their own syrup over a medium heat without boiling.

Fold each pancake twice and place 1 or 2 on each serving plate. Lift the top layer of each pancake and spoon in the warmed guavas. Decorate with the toasted almonds and pour a little fruit coulis onto each dessert plate.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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