|10 g||sunflower oil|
|200 g||white flour|
|6 g||baking powder (ca. 1 tsp.)|
|1 sachet||vanilla sugar|
|40 g||clarified butter|
Remove the pomegranate seeds and place them in a bowl. In a different bowl, mix milk, ricotta, eggs and sunflower oil. Mix flour, baking powder, sugar, vanilla sugar and salt, then add them to the egg mixture and stir until smooth. Let the mixture rest briefly, then stir again and fill it into a piping bag. Heat the clarified butter in a frying pan and create pancakes the size you wish using the piping bag. Briefly fry them on both sides, then gently roast them until golden brown. Arrange on a platter, sprinkle with pomegranate seeds.
Tip: serve with maple syrup – a delicious surprise for children.