Pancakes with Berry Compote

A cake recipe for all foodies:

Put the flour with salt and sugar in a large enough bowl. Fold in the milk first, then the eggs. Bake four pancakes from the dough in a frying pan in 10 g fat each and keep them warm.

Take 3 tablespoons of the currant juice and stir it with the cornstarch and sugar. Boil the rest of the juice, stir in the cornstarch and boil again. Add the berries unthawed, set compote aside.

Roast the almond kernels in a frying pan without fat until golden brown. Whip the cream with vanilla sugar until half stiff. Fill the pancakes with the compote, top with whipped cream, sprinkle with orange zest and almond kernels.

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