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Viennese Palatschinken

Submitted by: Mary on 01/17/2004
2315 views
2.88 avg rating
194 votes
 
 
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Ingredients

8 Eggs
1 C Almond flour
1 t Baking powder
1 t Baking soda
1 C Heavy cream
1/2 t Orange zest

1 T Vegetable oil
1/2 C Splenda
1/2 t Ground cinnamon

FILLING:

1 C Heavy cream
2 T Splenda
1 t Unsweetened cocoa
Finely chopped pecans mixed with splenda and cocoa to taste

Directions

Beat eggs, almond flour, cream, orange zest, bakind power, baking soda, oil, and cinnamon together, then beat at high speed for 3 minutes. Refrigerate overnight.



Remove batter from refrigerator and beat batter again at high speed for 3 minutes, add more almond flour or cream to make a thin batter.



Heat an omelette skillet to medium high, melt butter to coat the bottom of the skillet. Pour approximately 1/4 cup of the batter into the skillet. Pick up the skillet by the handle and cover the bottom with batter, almost to the edges. Cook until bubble form, then turn the pancake and finish cooking. This will take a few tries until you figure out the right temperature.



In a cold mixing bowl with cold beaters, whip the 1 cup heavy cream adding splenda and cocoa to taste until soft peaks form to make a chocolate whipped cream.



Right before serving, place pancake on platter, spread some chocolate whipped cream and sprinkle with the splenda sweetened pecans.

Additional Information

Number of servings depends on size of pancakes made.



Grams of carbs depend on size of pancakes made also and amount of whipped cream.



Posted amounts are averages.

Servings

6

Calories

4

Time to prepare

10 minutes

Difficulty

Easy
 

Comments

Garnish with a few fresh raspberries.
 
 
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