Pear Curd Pancakes

Summary

Ingredients

• 200 g pear (s), canned
• 5 g butter
• some basil, some leaves
• 100 g low-fat quark
• 10 g semolina (soft wheat)
• 10 g oat flakes, hearty
• 1 egg (s)
• 1 pinch (s) salt
• sugar, or sweetener
• 2 teaspoons oil, for frying
• 1 teaspoon jam (cranberry)

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Instructions

1. Drain and dice the pears, dice a handful very small and set aside. Heat the pear cubes with some of the juice in a small saucepan and let the butter melt in it. Cut the basil leaves into strips.
2. Mix the quark, semolina, oat flakes, egg, salt, sugar or sweetener well and add the pear cubes that you have set aside. Let it soak for a short time, then fry three small buffers in the oil over low heat. Do not turn the buffers until the underside is brown, otherwise they could fall apart.
3. Serve the pancakes together with the pear compote and the lingonberries. Scatter the basil strips over the pears.