Creamy pancakes with Duchess pear

The flavor of these pancakes is simply delicious! I continue to experiment with baking on cream. After the pear pie, I had some cream left and I decided to repeat the so-loved tandem "pear-cream" in a new recipe. You will enjoy not only the taste, but also the delicious aroma. Vanilla and pear are made for each other! Pears for pancakes can be taken of any variety, as long as they are not too hard. Very tasty with ice cream or with pear jam.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Cream (10%)

100

Flour (or slightly more)

Sugar

Eggs

Pears

Vanilla sugar

Baking powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 17 % 7 g

Carbohydrates 71 % 30 g

219 kcal

GI: 13 / 17 / 70

Step-by-step cooking

Cooking time: 35 min

Step 1:
Measure out the ingredients.
Step 2:
Beat the egg with sugar and vanilla sugar.
Step 3:
Pour in the cream. Beat until smooth.
Step 4:
Wash the pear, dry it, peel it. Grate the pulp on a coarse grater.
Step 5:
Add the pear to the dough and mix well.
Step 6:
Sift flour with baking powder and add to the dough. Mix well.
Step 7:
Mix well. You should get a viscous dough. Depending on the size of the egg, a little more flour may be required. I had a large egg, so I added another 1 tablespoon of flour. Total flour needed 80 g .
Step 8:
Fry pancakes in a preheated frying pan in vegetable oil until golden brown on both sides.