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Pancakes with Macarons

4 servings

Ingredients

• 125 g Macarons, including several bitter ones
• 2 tbsp Starch
• 0.38 l Milk, mixed with a little water
• 4 pcs Eggs
• Lemon zest (a little)
• Salt (a trifle)
• Butter, for baking (a little)
• Sugar, for sprinkling (a little)
• Jelly or preserves, for filling (as needed)

Instructions

1. Beat the flour, milk, egg yolks, and lemon zest well, then stir in the crushed macarons along with the stiff egg white foam.
2. Immediately bake the batter in a hot, buttered pan until dark yellow on both sides and sprinkle with sugar.
3. Alternatively, bake on only one side slowly like an "Ohrfeige" (ear slap pancake), place jelly or preserves in some spots, fold it over, and sprinkle generously with sugar.

Modernized from a treasured 19th-century German cookbook.