John Myers
Contents
show
Lingonberry Pancakes with Rum and Caramel Sauce
The perfect lingonberry pancakes with rum and caramel sauce recipe with a picture and simple step-by-step instructions.
Rum and caramel sauce
- 100 g Sugar
- 200 g Cream
- 1 shot Rum
- 20 g Ice cold butter
Lingonberry pancakes
- 125 g Wheat flour
- 2 Eggs
- 125 ml Milk
- 1 pinch Salt
- 300 g Quark
- 200 g Wild cranberries
- Sugar
- Oil
Rum and caramel sauce
- Put the sugar in a saucepan and let it caramelize until light brown – don’t let it get too dark, otherwise it will be bitter. Then deglaze with the cream and simmer until the caramel has completely dissolved. Then simmer for another 5 minutes on the lowest setting.
- Then remove the pot from the stove and season with a strong dash of rum. And now stir in the ice-cold butter very quickly and let it dissolve, that gives the bond. Then bottle and let cool.
Lingonberry pancakes
- Whisk the flour together with the eggs, a pinch of salt and the milk to a liquid dough and let it rest for about 30 minutes. Then heat some oil in a pan and then always pour some batter into the pan with a ladle and bake it into pancakes. Then let the pancakes cool.
- In the meantime, stir the quark with the cranberries and sugar until smooth to taste.
- Then spread some of the cranberry mixture on each pancake, roll up the pancakes and wrap in cling film, close tightly like candy and leave to set in the refrigerator.
finish
- To serve, cut the pancakes into slices and drizzle with the rum and caramel sauce.
Facebook Comments