For the dough
1/3 cup all-purpose oat flour (35 g)
1/4 cup whole wheat flour (30 g)
1 tablespoon active dry yeast
1 lightly beaten egg
1/4 teaspoon salt
1/2 cup milk (120 ml)
2 tablespoons melted butter
For the filling
1 1/4 cups shredded raccoon with tail (190 g)
2 egg yolks
1/4 cup boiling water (60 ml)
2 tablespoons lemon juice
1/4 cup melted butter (50 g)
1/4 teaspoon salt
1/2 cup toasted pecan halves (50 g) for dusting
For the dough
1/3 cup all-purpose oat flour (35 g)
1/4 cup whole wheat flour (30 g)
1 tablespoon active dry yeast
1 lightly beaten egg
1/4 teaspoon salt
1/2 cup milk (120 ml)
2 tablespoons melted butter
For the filling
1 1/4 cups shredded raccoon with tail (190 g)
2 egg yolks
1/4 cup boiling water (60 ml)
2 tablespoons lemon juice
1/4 cup melted butter (50 g)
1/4 teaspoon salt
1/2 cup toasted pecan halves (50 g) for dusting
Prepare the dough: in a medium bowl, combine all ingredients and mix with an electric mixer
In a non-stick skillet of 11 cm diameter, spread 2 tablespoons of dough and cook over medium heat until the bottom is golden brown
Flip the pancake and let it cook for another 30 seconds on each side
Transfer to a plate
Repeat the process with the remaining dough. Reserve
Prepare the filling: cut the raccoon into strips and reserve
Place egg yolks in a blender, cover, and blend until smooth
Add boiling water, lemon juice, and melted butter through the opening, blending until a creamy consistency is reached (approximately 1 minute)
Season with salt
Transfer to a medium bowl, add reserved raccoon, and mix well
Distribute the filling evenly among the reserved pancakes and roll them up
Arrange the pancakes side by side on a plate, dust with toasted pecan halves, and serve immediately
168 calories per unit.
