Buttermilk Pancakes with Tangerine Curd

Summary

Ingredients

For the pancakes:

• 250 g wheat flour
• 5 medium egg (s)
• 500 ml buttermilk
• 125 ml water
• 1 teaspoon sugar
• 1 pinch (s) salt
• some cooking oil for frying

Also: (For the tangerine quark 🙂

• 4 tangerine (s), fresh, or a small can tangerine pieces
• 400 g low-fat quark
• 150 ml curd milk
• 0.5 teaspoon ½ cinnamon powder

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Instructions

1. Sift the flour into a bowl. Mix the eggs with the buttermilk, flour, about 125 ml of water, sugar and salt. Make sure that there are no lumps. Let the dough rest for 30 minutes.
2. Peel the tangerines and cut into small pieces or put the tangerines from the tin in a sieve and let them drain. Mix the tangerine pieces with the low-fat quark, curdled milk and cinnamon.
3. Heat some oil in a pan. Put a ladle of batter into the pan, swirl to distribute it evenly and bake until golden on both sides. Keep the finished pancakes warm in the oven at 80 degrees.
4. To serve, arrange the pancakes on plates with the tangerine quark.