Ingredients
- For the pancakes:
- 4 eggs
- 200 g quark (curd cheese)
- ½ tsp baking powder
- ½ tsp organic lemon zest
- 1 pinch salt
- 2 tbsp birch sugar, plus extra for sprinkling
- 150 g almond flour
- some milk (if needed)
- coconut oil, for baking
- For the compote:
- 3 firm pears
- 2 tbsp butter
- juice from ½ lemon
- 50 ml apple juice
- ½ vanilla pod
- 2 tbsp birch sugar
Instructions
1. Whisk the eggs with the quark and smooth with the baking powder, grated lemon, salt, birch sugar, and the flour until a thick dough is obtained. If the dough is too thick, add some milk.
2. Fry one pancake after the other in a pan with a little oil until golden brown. Keep already baked pancakes warm in the oven at 60 °C top and bottom heat.
3. Wash, quarter and core the pears and cut them into thin slices. Fry in hot butter in a frying pan. Deglaze with lemon and apple juice, then add vanilla and sugar. Bring to the boil once and remove from the heat.
4. Arrange the pancakes on plates and serve sprinkled with the pear slices and powdered birch sugar.
