Autumn Pancake Stack with Pears, Cinnamon and Blueberries
Thin pancakes are layered with cinnamon pears, blueberries and creamy quark to form a colourful stack. An autumnal dessert that appeals to children and adults alike and can be prepared in advance.
By yumbelo · 4 servings · 40 minutes
Ingredients
- 200 g Wheat flour
- 400 ml Milk
- 3 pc Eggs
- 1 pinch Salt
- 2 tbsp Sugar
- 3 tbsp Frying oil
- 2 pc Pears
- 1 tsp Cinnamon
- 1 tbsp Honey
- 150 g Blueberries
- 500 g Low-fat quark
- 2 tbsp Sugar for the quark
Method
- Whisk the flour, milk, eggs, salt and 2 tablespoons of sugar with a whisk into a smooth, runny batter and let it rest for about 10 minutes.
- Peel and core the pears and cut them into small cubes. Gently soften them in a pan with 1 tablespoon of oil over medium heat for 3 to 4 minutes, season with cinnamon and honey, and let them cool.
- Stir the quark smooth with 2 tablespoons of sugar. Rinse the blueberries and let them drain.
- Heat a little oil in a nonstick pan and bake about 8 thin pancakes one after another from the batter over medium heat until golden brown on both sides. Keep warm.
- To serve, place one pancake on a plate, spread it with quark, and scatter some of the cinnamon pears and a few blueberries over it. Stack further pancakes on top in the same way, and finish with quark, pears and blueberries.