Pancakes with egg liqueur and pears
Ingredients per pancake
• 5 eggs
• 100 g flour
• some Milk
• 2 bulbs
• good eggnog
• some clarified butter
• 1 pinch of salt
preparation
Preheat the grill to approx. 200 °C and heat the heavy cast iron pan or the lid of the Dutch oven.
Peel the pears and cut them into strips. (If you prefer them softer, you can boil the pear slices in water with sugar for about 10 minutes. I like the bite of fresh pears and therefore don't pre-cook them.)
Put the eggs, flour and salt in a mixing bowl. Slowly add the milk and mix until you have a batter that is not too thin. Put the clarified butter in the hot pan, pour in the batter and spread the pear slices on top. Bake until the bottom is golden brown. Carefully turn the pancake over and bake on the other side.
Put the pancake on a large plate and pour a good shot of eggnog over it. Everyone takes a piece as they like - alternatively, you can tear it into pieces, like a Kaiserschmarrn.
FIRE&FOOD Issue 1-2019
