Curd pancakes with plums
easy
45 mins
45 mins
Ingredients
- 1 glass (720 ml; drained weight: 460 g) Plums
- 2 TEASPOONS Cornstarch
- 7-10 Tbsp grated rind of 1 untreated lemon
- 3 TSP Sugar
- 1 knife tip Cinnamon
- 20 g flaked almonds
- 4 Eggs
- 50 g Flour
- 100 ml Milk
- 200 g Low-fat curd
- 1 pinch Salt
- 4 TSP Butter or margarine
- 7-10 Tbsp Icing sugar
Directions
- 1
Drain the plums and collect the juice. Stir 3 tablespoons of plum juice and cornflour until smooth. Boil up the rest of the juice, lemon peel and 2 teaspoons of sugar. Stir in cornflour and bring to the boil.
- 2
Season with cinnamon. Fold in plums. Roast the flaked almonds in a pan without fat until golden brown and remove from the pan. Mix eggs, flour, milk and quark. Season to taste with salt and remaining sugar.
- 3
Heat 1 teaspoon of fat in a frying pan. Pour in 1/4 of the dough and bake on both sides for about 3 minutes until golden brown and keep warm. Bake 3 more pancakes from the remaining dough. Arrange the pancakes on plates.
- 4
Fold the plum compote over one half of each pancake, the other half over it. Sprinkle with flaked almonds. Dust with icing sugar as desired and serve decorated with mint leaves.
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