For the rye groats, mix the rye groats with yolks, milk, salt and honey until smooth, fold in the stiffly beaten snow and the almond slivers.
Bake the dough with a ladle in a pan with a little coconut fat until golden brown on both sides. Spread with jam and fold together.
Preparation Tip:
The rye pancakes are also delicious with fresh fruit, vanilla ice cream or chocolate sauce.
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