INGREDIENTS ½ liter of almond milk 4 eggs 250g of flour 2 tablespoons sugar 35 g salted butter 200 g jam Orange & Orange Blossom Some crushed almonds 250 g of whipping cream 25 g icing sugar 1 pinch of cinnamon PREPARATION Mix the dry ingredients (flour, sugar) before incorporating the previously beaten eggs with the almond milk. Melt the butter and stir in the previous mixture. Leave to cool. Beat the cream very cold with the beater. When it begins to take shape, add the icing sugar and pinch of cinnamon and continue to whisk until stiff. Reserve cool. Sauté the pancakes, serve with the Orange & Orange Blossom jam, a quenelle of whipped cream and sprinkle with crushed almonds.
