Makes 8 large pancakes
100g ground almonds
1/2 tsp baking powder
Pinch of sea salt
2 large eggs
150ml double cream mixed with 100ml of cold water
Mix the baking powder and salt into the ground almonds, then add the eggs and combined cream and water.
Whisk briskly to make a light batter.
Melt a little butter in a frying pan over a medium heat.
Gently pour in enough batter to cover the base if the pan.
Cook until the top begins to get firm, then carefully loosen, then flip over the pancake.
Cook for a few moments, until it is lightly browned.
To serve, squeeze over a generous amount of fresh lemon juice and a good sprinkle of Splenda.
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