- For the dough
- 250 grams Pastry flour
- 1 packet Dry yeast
- 1 pinch salt
- 1 packet Vanilla sugar
- 2 eggs
- 250 milliliters lukewarm milk
- 75 grams raisins
- For preparing
- 5 Tbsps clarified butter
For the dough: Combine flour and yeast in a bowl. Knead in salt, vanilla sugar, eggs and milk. Cover and let rise in a warm place for 30-40 minutes.
For the compote: Peel, core and dice apples and pears. Boil white wine with fruit and cook for about 5-6 minutes.
Add sugar and vanilla to compote. Mash with a fork and let cool.
Peel, core and finely dice apple and pear, then knead into dough with raisins. Heat butter in a nonstick pan, add 2 tablespoons of dough and cook until golden on each side. Remove and repeat until all dough is cooked.
Serve pancakes with compote.