Skip to main content Search
Nusspfannkuchen mit Kirschkompott

Nusspfannkuchen mit Kirschkompott
4.3 30 rating
Prep. 20min
Total 40min
4 Portionen
Sign up for free

Ingredients

  • Haselnüsse
    60 g
  • Mehl
    100 g
  • Speisestärke
    65 g
  • Zucker
    30 g
  • Eier
    3
  • Salz
    1 Prise
  • Backpulver
    1 TL
  • Milch
    280 g
  • Schattenmorellen (680 g)
    1 Glas
  • Zitronenschale
    1 TL
  • Vanillezucker
    10 g
  • Zimt
    2 Prisen
  • Butterschmalz zum Braten
  • Puderzucker zum Bestäuben

Difficulty

easy

Nutrition per 1 Portion

Sodium 216 mg
Protein 14 g
Calories 1546 kJ / 370 kcal
Fat 16 g
Fiber 3.3 g
Saturated fat 3.4 g
Carbohydrates 45 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

THERMOMIX® Magazin 2/2025 42 Recipes
Germany

You might also like...

Bohneneintopf "bretonische Art"

4.6(552)

35min

Vegane Spinat-Cashew-Cannelloni

4.6(10)

1 h 40min

Veggie-Cheeseburger-Rolle

4.2(326)

45min

Kürbis-Cannelloni

4.3(288)

1 h 10min

Vegetarische „Bacon“ Bombs

4.5(8)

24 h

Vegetarische Mangoldrouladen

4.4(146)

1 h 30min

Spinat-Tomaten-Pfannkuchen vom Blech

4.2(190)

50min

Tortilla-Muffins mit Kräuter-Dip

4.4(168)

55min

Grünkohl-Lasagne

4.2(132)

1 h 10min

Kichererbsen-Taler mit Kräuterquark und Tomatensalat

4.1(266)

30min

Focaccia mit Gewürzöl

4.3(91)

4 h 15min

Linsen-Tomaten-Eintopf

4.2(6)

40min

 Show all
Show all