For 20 pieces:
- 1 chicory
- 2 fresh vanilla beans
- 100 g dried cranberries
- 0.1 g ground saffron
- 250 ml warm soy milk
- 130 grams of cane sugar
- salt
- 200 g spelled flour
- 1 tbsp Sojamehl
- 1/2 TL Natron
- 200 g red seedless grapes
- 6 tbsp sunflower oil
- 1 tbsp ginger, chopped
- juice of 2 lemons
Preparation:
1. Wash chicory, quarter and cut into fine strips. Finely chop the vanilla pods. Mix the cranberries with the saffron and soy milk. Mix the chicory, vanilla, 100 g sugar , 1 pinch of salt, flour and baking soda evenly in a bowl. Leave to swell for about 15 minutes.,
2. Wash grapes, cut in half. Heat 2 tbsp oil. Caramelize the ginger with the remaining sugar for about 3 minutes. Add lemon juice with 1 pinch of salt and grapes. Let cook for about 10 minutes. Heat the remaining oil in a pan. Drop the batter by the tablespoonful into the pan, spread out and fry on both sides until golden brown. Serve pancakes with compote.
Per piece 130 kcal fat 4 g, preparation time 45 minutes
