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 ripened cream; 250 g Low-fat curd; 120 g Sugar; 150 g soft butter; 1 pinch Salt; 2 packages Vanillin sugar; 3 Eggs (size M); 250 g Flour; 1 coated Tsp Baking Powder; 200 ml Milk; 30 g ground pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

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 ripened cream
250 g Low-fat curd
120 g Sugar
150 g soft butter
1 pinch Salt
2 packages Vanillin sugar
3 Eggs (size M)
250 g Flour
1 coated Tsp Baking Powder
200 ml Milk
30 g ground pistachio kernels
7-10 Tbsp Grease

Directions

1
Drain the blueberries. Mix sour cream, quark and 80 g sugar. Set 2 tablespoons of blueberries aside, finely puree the rest. 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 vanillin sugar. Stir in the eggs one after the other. Mix flour and baking powder, alternating with the milk. Heat up the waffle iron and grease lightly.
3
Bake 6 waffles one after the other from the dough. Divide the waffles into 5 hearts each. For each turret on 2 hearts give 1 tablespoon of cream and some blueberries. Place the third heart on top and press down a little.
4
Sprinkle with pistachios.