Pear pancakes with cranberries and hazelnut flakes

Name: Pear pancakes with cranberries and hazelnut flakes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Flour; 1 pinch Salt; 2 (125 g each) unripe pears; 4 Eggs (size M); 1/4 l Milk; 7-10 Tbsp juice of 1/2 lemon; 6 TABLESPOONS Oil; 20 g Butter or margarine; 2 TABLESPOONS Hazelnut flakes; 4 TABLESPOONS Cranberries (glass)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Flour
1 pinch Salt
2 (125 g each) unripe pears
4 Eggs (size M)
1/4 l Milk
7-10 Tbsp juice of 1/2 lemon
6 TABLESPOONS Oil
20 g Butter or margarine
2 TABLESPOONS Hazelnut flakes
4 TABLESPOONS Cranberries (glass)

Directions

1
Put flour and salt in a mixing bowl and make a depression in the middle. Mix milk and 1/8 litre water, pour into the hollow and whisk to a smooth dough. Separate 2 eggs.
2
Stir 2 eggs and egg yolks into the dough. Beat the egg whites with the whisks of the hand mixer until stiff and fold in carefully.
3
Peel and quarter the pears, remove the core and cut the quarters into slices. Sprinkle the slices with lemon juice to prevent them from turning brown.
4
Heat a pan (18 cm Ø), add 1 1/2 tbsp. oil and place 5-6 pear wedges in it. Pour a little batter over it with a ladle and bake at medium heat. When the surface is firm, slide the pancakes onto a flat lid, turn them over and put them back into the pan.
5
Add 5 g fat and bake the pancake from the other side until golden brown. From the remaining dough bake another 3 pancakes in the same way.
6
Fry the hazelnut flakes in a pan without fat and take them out. Put cranberries on the pancakes and sprinkle with hazelnut flakes.