Helene Pancakes with Yoghurt Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 220 g wheat flour
- 350 ml milk, low-fat
- 4 egg (s)
- 4 tablespoon sugar
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 2 pear (s), fresh (table pears)
- 1 lemon (s), juice it
- 40 g butter
- 250 g yourt, milder
- 0.5 teaspoon ½ cinnamon powder
Print Recipe
Pin Recipe Instructions
- Mix the flour, milk, eggs, 3 tablespoons of sugar, baking powder and salt to a smooth dough. Wash, quarter and core the pears, cut into wedges, drizzle with lemon juice and stir into the batter.
- Heat 10 g butter in each pan and add a quarter of the batter. Bake 4 pancakes one after the other until they are golden-yellow.
- For the yoghurt cream, mix the yoghurt with 1 tablespoon of sugar and the cinnamon.
- Serve the Helene pancakes warm with the yoghurt cream.
- Per serving kJ / kcal 2160/515, fat 21 g, protein 18.3 g, carbohydrates 65 g, BE 5.5.
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