Pancakes with blueberry compote and vanilla cream

Name: Pancakes with blueberry compote and vanilla cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 glass (720 ml) Heidelbeeren; 1/2 Elderberry juice; 1 Cinnamon stick; 7-10 Tbsp grated rind of 1 untreated lemon; 2 small pears; 5-6 Tbsp Sugar; 2-3 TABLESPOONS Cornstarch; 3 TABLESPOONS Pear brandy; 200 g Low-fat curd; 1 TABLESPOON Whole milk yoghurt; 2 packages Vanillin sugar; 3 TABLESPOONS Butter or margarine; 250 g Flour; 1 1/2 TSP. Baking Powder; 1 pinch Salt; 2 Eggs (size M); 200 ml Buttermilk; 2 TABLESPOONS Oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 glass (720 ml) Heidelbeeren
1/2 Elderberry juice
1 Cinnamon stick
7-10 Tbsp grated rind of 1 untreated lemon
2 small pears
5-6 Tbsp Sugar
2-3 TABLESPOONS Cornstarch
3 TABLESPOONS Pear brandy
200 g Low-fat curd
1 TABLESPOON Whole milk yoghurt
2 packages Vanillin sugar
3 TABLESPOONS Butter or margarine
250 g Flour
1 1/2 TSP. Baking Powder
1 pinch Salt
2 Eggs (size M)
200 ml Buttermilk
2 TABLESPOONS Oil

Directions

1
Pour the blueberries into a sieve and collect the juice. Put half the berries, juice, blueberry juice, cinnamon stick and lemon peel in a pot and bring to the boil. Pass through a sieve into a saucepan.
2
Peel and quarter the pears, cut out the core. Cut quarter into pieces. Add pear pieces and 3-4 tablespoons of sugar to the juice, bring to the boil and simmer for 1-2 minutes. Stir starch with a little water until smooth.
3
Bind the juice with it, bring to the boil. Add the remaining berries and pear brandy and continue cooking for 2-3 minutes. Pour into a large bowl and let it cool down. For the vanilla cream, mix quark, yoghurt, 2 tablespoons sugar and 1 sachet vanilla sugar.
4
Melt the fat. Mix flour, baking powder, 1 sachet of vanillin sugar and salt. Whisk the eggs with a whisk. Stir in milk and liquid fat. Stir in flour mixture by the spoonful. Heat oil in portions in a coated pan.
5
For each pancake (5-6 cm Ø), put 1-2 tbsp. of dough into the pan. Fry over medium heat for about 3 minutes on each side, keep warm. Bake the rest of the dough in the same way. Results in about 20 small pancakes. Arrange pancakes with blueberry compote and vanilla cream, sprinkle with cinnamon sugar and decorate with lemon balm.