Pancake strips with quince-raisin compote (dessert)

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, halve and remove the core. Cut the quinces into slices and place them in 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 350 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 egg with half milk, salt and 1 tbsp. sugar. Mix flour and baking powder and gradually, alternating with the remaining milk, mix to a smooth dough. Heat 1/2 tbsp.

3. 3

   Let the compote cool down for about 1 hour. Whisk egg with half milk, salt and 1 tbsp. sugar. Mix flour and baking powder and gradually, alternating with the remaining milk, mix to a smooth dough. Heat 1/2 tbsp. fat in a coated pan. Add about half of the pancake batter and fry for about 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 1/2 pancake each with the compote. Dust with icing sugar if necessary

4. 4

   fat in a coated pan. Add about half of the pancake batter and fry for about 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 1/2 pancake each with the compote. Dust with icing sugar if necessary

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
310 kcal

CARBS
58 g

FATS
6 g

PROTEINS
5 g