Pear Curd Pancakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Serve the pancakes together with the pear compote and the lingonberries. Scatter the basil strips over the pears.
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