Pancake stacks with vanilla mousse
From the book "Algen, das gesunde Gemüse aus dem Meer" by Kirstin Knufmann and Jörg Ullmann.
4 servings
40 minutes
2 hours chilling time
Ingredients
For the mousse:
30 g dried Irish Moss
500 ml almond milk
30 ml coconut oil
50 g birch sugar
4 tsp psyllium husks
2 pinches vanilla powder
2 pinches salt
200 g almonds
60 ml maple syrup
2 pinches cinnamon
For the pancakes
400 g buckwheat flour
(Optional: 6 tbsp fermented, golden Chlorella powder "BOBEI")
2 pinches salt
2 pinches vanilla powder
1 tsp cinnamon
40 ml yacon syrup, alternative: coconut blossom sugar
60 g pecans
Water as needed
Vegetable oil for frying
Fruit optional:
15 plums
150 g black currants
Preparation
Mousse
Wash the Irish moss and remove any grit. Bring to a boil with the almond milk in a saucepan and let simmer gently for about 15 minutes. Remove the saucepan from the heat and add the coconut oil, birch sugar, psyllium husks, vanilla powder, and salt. Use an immersion blender to process everything well into a fine cream.
Place the mousse in a bowl and let it cool completely in the refrigerator for 2 hours. If necessary, place in the freezer briefly. Keep chilled afterwards.
Coarsely chop the almonds. Heat the maple syrup in a pan. Add the almond slivers and caramelize while stirring gently. Sprinkle with cinnamon at the end.
Pancakes
Place the flour, chlorella powder, salt, vanilla, cinnamon, and maple syrup in a bowl.
Coarsely crush the pecans and add them to the bowl as well. Slowly add water while stirring until a thick, pourable batter forms.
Wash the plums and currants.
Set aside one quarter of the currants. Pit the plums and cut them into thin slices.
Heat the oil in a pan and spread some batter into it.
Each pancake should be about 15 cm in diameter. Distribute a few plum slices and currants on top. Bake the pancake slowly and flip when the batter is no longer liquid. Once flipped, finish baking the pancake and set aside. Repeat the process with the remaining batter.
Place one pancake on a plate and top with 2 tbsp of the mousse. Cover with another pancake and repeat the process. Each pancake tower should consist of 3 - 4 layers. Decorate the tower with a dollop of mousse, add the toasted almond slivers on top, and garnish with the remaining currants.
