Waffle Pancakes

Name: Waffle Pancakes
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1 glass (580 ml; extract weight: 205 g) Blueberries; 300 g lactose-free sour cream; 250 g lactose-free low-fat curd; 120 g Sugar; 150 g soft lactose-free butter; 1 pinch Salt; 7-10 Tbsp pulp of a vanilla pod; 3 Eggs (size M); 250 g Flour; 1 coated Tsp Baking Powder; 200 ml lactose-free milk; 30 g ground pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

1 glass (580 ml; extract weight: 205 g) Blueberries
300 g lactose-free sour cream
250 g lactose-free low-fat curd
120 g Sugar
150 g soft lactose-free butter
1 pinch Salt
7-10 Tbsp pulp of a vanilla pod
3 Eggs (size M)
250 g Flour
1 coated Tsp Baking Powder
200 ml lactose-free milk
30 g ground pistachio kernels
7-10 Tbsp Grease

Directions

1
Drain the blueberries. Mix sour cream, quark and 80 g sugar. Set aside 2 tbsp. blueberries, mash the rest finely. Stir under one half of the cream. Mix both creams together, stir briefly so that streaks appear, chill
2
Cream butter, 40 g sugar, salt and vanilla pulp. Stir in the eggs one after the other. Mix flour and baking powder, stir in alternately with the milk
3
Heat up the waffle iron and grease it lightly. Bake 6 waffles one after the other from the dough. Divide the waffles into 5 hearts each. For each tower on 2 hearts give 1 tablespoon cream and some blueberries. Place the third heart on top and press down a little. Sprinkle with pistachios