Buckwheat pancakes with red fruit compote

Ingredients for 4 servings:

• 175 g buckwheat flour
• 1 tsp dry yeast
• 3 tbsp sugar
• 1 pinch of salt
• 250 ml milk, lukewarm
• 2 m.-sized eggs
• some oil for frying
• 150 g blueberries
• 150 g blackberries
• 150 g raspberries
• 150 g currants
• 150 g strawberries
• 2 tbsp water
• 1 tbsp cornstarch
• 3 tbsp rum
• 3 tbsp sugar
• 250 ml vanilla sauce
• some cream, liquid or whipped
• e.g. vanilla ice cream

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

tart-sweet main course for 4 people or as dessert

For the compote, place the fruit in a saucepan, mix with the sugar, add about 2 tablespoons of water, and bring to a boil. Mash roughly (e.g., with a potato masher). Take a few tablespoons of the juice that runs out while it’s still warm and mix it with the rum (you can omit this if children are eating with you). Now stir in the cornstarch. Thicken the compote with the cornstarch, and sweeten to taste. For the pancakes, mix the dry ingredients well in a sufficiently large bowl, stir in the eggs and lukewarm milk, and let the batter rest for at least 30 minutes before serving. Heat a little oil in a non-stick pan and cook pancakes in batches. Use about 1 tablespoon of batter for small pancakes as a dessert; for a sweet main course, use a little more batter for larger pancakes. If necessary, keep the pancakes warm in the oven while they’re baking. Serve the pancakes with lukewarm or room-temperature compote and top with a little vanilla sauce, if desired. For dessert, add whipped cream or vanilla ice cream. This serving serves about 3 people as a main course, depending on your appetite. If you make small pancakes with about 1 tablespoon of batter, you’ll get about 16. Tip: Frozen fruit works well for the compote. The weights are only approximate and may vary depending on your availability.