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Recipe of Almond and Blackberry Pancake
Recipe

Almond and Blackberry Pancake

20 mins
50 mins
Low
42
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A delicious recipe for a pancake with a touch of almond and fresh blackberries. Enjoy breakfast or with a cup of tea.
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Ingredients

8 portions
  • 2 1/2 cups wheat flour
  • 1 cup Gloria® butter unsalted butter
  • 1 1/3 cups sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/4 cups Water, hot
  • 2 tablespoons baking soda
  • 1 teaspoon almond extract
  • 1 cup blueberry
  • 1/2 cups blueberry
  • 1 teaspoon lemon juice
  • 1 tablespoon sugar

Preparation

Preheat the oven to 165 degrees C. for a metal mold or 177 for a glass mold.
Put butter, sugar, hot water and almond extract in a bowl; beat until the butter is soft; add the eggs and repeat the shake until you get a foamy preparation.
Gradually add the flour mixed with the baking powder and continue beating so that the dough is uniform.
Gently mix the sliced ​​blackberries and almonds by hand. Pour into a buttered mold.
For the marmalade, crush the 1/2 cup of blackberries and mix with the lemon juice and sugar. Cover the mixture with the jam.
Put to bake for 50 minutes. 5 minutes before inserting a toothpick and check if it is already cooked, if the stick comes out clean is ready, if it comes stained by the mixture, let it bake for longer.
Immediately remove from the mold, and let it cool before serving.

PRESENTATION

Place some almonds and blackberries on top of your slice of bread.

TIPS

It comes out rich with fresh raspberries.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
317.3
kcal
15.87%
Carbohydrate, by difference
39.8
g
13.27%
Protein
4.8
g
9.6%
Total lipid (fat)
15.8
g
24.31%
100
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Provided by USDA
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