Almond Pancakes With Fruit Salad - cooking recipe

Ingredients

4 medium eggs, separated
1 tsp sugar
375 ml semi-skimmed milk
50 g ground almonds
250 g plain flour
2 tsp baking powder
500 g strawberries, halved
2 None kiwis, halved and sliced
250 g apricots, cubed
3-4 stalks lemon balm, chopped
2 tbsp lemon juice
1 tsp vanilla essence
30 g butter
25 g almond flakes
1-2 tbsp icing sugar

Preparation

Whisk egg yolks, 1 tsp sugar, milk and a pinch of salt. Add ground almonds then fold in flour and baking powder. Let rest for 10-15 mins. Whip egg whites until stiff then fold in. Divide butter between 2 frying pans and distribute batter between 2 pans and cook for about 3 mins per side over medium-low heat. Sprinkle with sliced almonds then crumble with a fork and cook for another 2-3 mins. Remove from heat and keep warm.
Mix fruit, lemon balm, lemon juice and 1 vanilla extract. Serve with pancakes, dusted with powdered sugar.