'8 fried pancakes'
3 medium strawberries
2 tablespoons of butter or margarine
One-third cup of sugar
1 tablespoon of cornstarch
1 tablespoon of cold water
Half cup of ground almonds, passed through a blender
One-half teaspoon of cinnamon powder
1 tablespoon of sugar
One cup of sour cream
2 tablespoons of chopped hazelnuts
'8 fried pancakes'
3 medium strawberries
2 tablespoons of butter or margarine
One-third cup of sugar
1 tablespoon of cornstarch
1 tablespoon of cold water
Half cup of ground almonds, passed through a blender
One-half teaspoon of cinnamon powder
1 tablespoon of sugar
One cup of sour cream
2 tablespoons of chopped hazelnuts
Core the strawberries, remove the seeds, and cut into thin slices
Melt the butter or margarine in a pan, add the strawberries, and one-third cup of sugar
Cook over medium heat for about 10 minutes, stirring frequently until the strawberries soften
Dissolve the cornstarch in cold water and add to the strawberries
Continue cooking over low heat, stirring constantly until thickened. Reserve
After that, blend the ground almonds and add cinnamon and sugar
Mix well
Place one pancake on a plate, spread some of the strawberry mixture, about 2 tablespoons of sour cream, and a little bit of almond powder
Repeat the process with the rest of the pancakes, stacking them one on top of another
Spread the remaining sour cream over the last pancake, and sprinkle with chopped hazelnuts
Refrigerate for a few hours before serving.
