Buttermilk pancakes with mandarin curd

Ingredients for 4 servings:

• 250 g wheat flour
• 5 m.-sized eggs
• 500 ml buttermilk
• 125 ml water
• 1 tsp sugar
• 1 pinch of salt
• some oil for frying
• 4 mandarin oranges, fresh, or a small can of mandarin orange pieces
• 400 g low-fat curd cheese
• 150 ml sour milk
• ½ tsp cinnamon powder

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

that taste

Sift the flour into a bowl. Whisk the eggs with the buttermilk, flour, about 125 ml water, sugar, and salt. Make sure there are no lumps. Let the batter rest for 30 minutes. Peel the mandarins and cut into small pieces, or place the canned mandarins in a sieve and let them drain. Mix the mandarin orange pieces with the low-fat quark, sour milk, and cinnamon. Heat a little oil in a pan. Add a ladleful of batter to the pan, swirl to spread evenly, and cook on both sides until golden brown. Keep the finished pancakes warm in the oven at 80 degrees Celsius. To serve, arrange the pancakes on plates with the mandarin quark.