Ingredients
Makes 16 pancakes
- 100 g Emmental AOP
- 4 eggs
- 280 ml milk
- 300 g flour
- 1/2 packet baking powder
- Fresh lemon thyme
- 1 pinch salt
- 8 apricots
- 20 g butter
- 4 tbsp honey
- Fresh lemon thyme
Preparation
-
Separate egg whites and mix egg yolk with milk, add flour and baking powder and work into a smooth dough. Beat egg whites until stiff, fold into dough and let stand half an hour.
-
Grate Swiss Emmental AOP and halve and stone apricots. Heat butter and honey in frying pan over medium heat, add lemon thyme and apricot halves and brown for around 3 minutes.
-
Ladle pancake dough into a hot buttered frying pan and add a bit of grated Swiss Emmental AOP. As soon as small air bubbles appear on the surface, turn pancake and brown other side for around 30 seconds, then keep warm if need be. Continue until all the dough is used up.
-
Serve pancakes with apricots, maple syrup and fresh lemon thyme.
Bon
Appétit
Appétit
