Summary

Ingredients

• 250 ml milk, lukewarm
• 0.5 ½ pack dry yeast
• 10 grams sugar
• 200 g flour
• 1 egg (s)
• 1 pinch (s) salt
• Butter for frying

For the sauce:

• 125 g cane suar
• 15 grams flour
• 125 ml Cremefine for cooking
• possibly almond (s) (almond flakes)

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Instructions

1. Mix the yeast and sugar with the lukewarm milk. Then stir in the flour and let the dough rise, covered, for about 1/2 hour. Stir the egg yolks into the risen dough, beat the egg white with the salt until stiff and fold into the dough as well. Bake small pancakes over medium heat.
2. For the sauce mix the sugar with the flour, add Cremefine and stir until smooth. Bring to the boil over high heat - stirring constantly - and simmer for about 3 minutes from the first boil, of course, keep stirring.
3. Put the finished pancakes on a plate, sprinkle some of the butter scotch on top and, if you like, sprinkle with flaked almonds.