Pancake strips with quince-raisin compote

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix lemon juice with approx. 1 litre of water. Wash quinces thoroughly, peel, quarter and remove the core. Cut the quinces into slices and place them in the lemon water. Cut the vanilla pod lengthwise, scrape out the pulp. Wash and drain the raisins. Caramelise 100 g sugar in a pot.

2. 2

   Deglaze with 400 ml pear juice and simmer until the sugar has dissolved. In the meantime, briefly drain the quinces in a sieve. Add quinces with vanilla pulp and vanilla pod to the pear juice and simmer at medium heat for 15-20 minutes. Add raisins 5 minutes before the end of cooking time. Mix starch with 3 tbsp. pear juice, thicken quince compote with it. Let the compote cool down for about 1 hour. Whisk eggs with half milk, salt and 2 tbsp. sugar. Mix flour and baking powder and gradually alternate with the milk to form a smooth dough. Heat the fat in portions in a coated pan.

3. 3

   pear juice, thicken quince compote with it. Let the compote cool down for about 1 hour. Whisk eggs with half milk, salt and 2 tbsp. sugar. Mix flour and baking powder and gradually alternate with the milk to form a smooth dough. Heat the fat in portions in a coated pan. Add approx. 1/4 of the pancake batter and fry for approx. 2 minutes on each side until light brown. Keep finished pancakes warm. Bake the rest of the dough in the same way. Cut the pancakes into strips and arrange 1 pancake each with the compote on plates. Dust with icing sugar

4. 4

   Add approx. 1/4 of the pancake batter and fry for approx. 2 minutes on each side until light brown. Keep finished pancakes warm. Bake the rest of the dough in the same way. Cut the pancakes into strips and arrange 1 pancake each with the compote on plates. Dust with icing sugar

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
450 kcal

CARBS
81 g

FATS
9 g

PROTEINS
9 g