Summary

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

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Instructions

1. Mix the flour, milk, eggs, 3 tablespoons of sugar, baking powder and salt to form a smooth dough. Wash, quarter and core the pears, cut into wedges, drizzle with lemon juice and stir into the batter.
2. 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.
3. For the yoghurt cream, mix the yoghurt with 1 tablespoon of sugar and the cinnamon.
4. Serve the Helene pancakes warm with the yoghurt cream.
5. Per serving kJ / kcal 2160/515, fat 21 g, protein 18.3 g, carbohydrates 65 g, BE 5.5.