Buttermilk Lentils on White – Red
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 1 pinch salt
- 1 tablespoon sugar
- 1 packet vanilla sugar
- 250 ml buttermilk
- 300 g flour (type 405)
- 1 packet baking powder
- 3 tablespoon vegetable oil for frying
- 250 ml yogurt, low in fat
- 250 g low-fat quark
- 2 tablespoon honey, (acacia honey)
- 1 packet vanilla sugar
- 250 g raspberries, fresh or frozen
- 2 tablespoon water
- 1 pinch cinnamon
Print Recipe
Pin Recipe Instructions
- Mix the eggs, salt, sugar and vanilla sugar with the whisk and then stir in the buttermilk. Mix flour with baking powder and stir in.
- Slowly heat the vegetable oil in a non-stick pan and bake the plins in it on a low (!) Heat until golden brown on both sides, then lift out and place on kitchen paper to remove the fat.
- For the white sauce, mix the yogurt, low-fat quark, acacia honey and vanilla sugar with the whisk.
- For the red sauce, bring the sugar and water to the boil in a small saucepan and simmer briefly. Then add the raspberries with the cinnamon and leave the sauce covered for 1 minute.
- Arrange the plinsen with both sauces decoratively on a large glass plate and enjoy!
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