Nusspfannkuchen mit Kirschkompott

Nusspfannkuchen mit Kirschkompott

4.3 12 ratings
Prep. 20min
Total 40min
4 Portionen

Ingredients

  • Haselnüsse
    60 g
  • Mehl
    100 g
  • Speisestärke
    65 g
  • Zucker
    30 g
  • Eier
    3
  • Salz
    1 Prise
  • Backpulver
    1 TL
  • Milch
    280 g
  • Schattenmorellen (680 g)
    1 Glas
  • Zitronenschale
    1 TL
  • Vanillezucker
    10 g
  • Zimt
    2 Prisen
  • Butterschmalz zum Braten
  • Puderzucker zum Bestäuben

Nutrition per 1 Portion

Calories 370 kcal / 1546 kJ
Protein 14 g
Fat 16 g
Carbohydrates 45 g
Fibre 3.3 g
Saturated Fat 3.4 g
Sodium 216 mg

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