Pancakes with apricot compote

Name: Pancakes with apricot compote
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Flour; 7-10 Tbsp Salt; 2 Eggs (size M); 150 ml low-fat milk; 175 ml Mineral water; 400 g Apricots; 500 ml Orange juice; 7-10 Tbsp pith of 1 scraped vanilla pod; 60 g Sugar; 1 TABLESPOON Cornstarch; 150 g Cottage cheese; 100 g Skimmed milk yoghurt; 2 TABLESPOONS Oil; 7-10 Tbsp Melissa

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Flour
7-10 Tbsp Salt
2 Eggs (size M)
150 ml low-fat milk
175 ml Mineral water
400 g Apricots
500 ml Orange juice
7-10 Tbsp pith of 1 scraped vanilla pod
60 g Sugar
1 TABLESPOON Cornstarch
150 g Cottage cheese
100 g Skimmed milk yoghurt
2 TABLESPOONS Oil
7-10 Tbsp Melissa

Directions

1
Put flour and salt in a mixing bowl. Separate the eggs, stir in the egg yolk with the milk and mineral water. Let dough rest for about 30 minutes. In the meantime, for the compote, put apricots in boiling water for 1 minute, take them out, quench and peel the skin.
2
Halve the fruit, remove the stone. Cut the apricot halves into slices. Boil up orange juice with vanilla pulp and 40 g sugar in a pot. Add the apricots, boil for 3-4 minutes. Stir starch with some water until smooth, thicken compote with it.
3
Mix cottage cheese, yoghurt and 20 g sugar. Beat egg whites until stiff, fold into the dough. Heat 1/2 tablespoon of oil one after the other in a coated pan. Pour in 1/4 of the dough, spread and fry the pancakes for about 2 minutes on each side.
4
Spread apricot compote and cottage cheese on the pancakes. Fold the pancakes over. Decorate with melissa.