Pancakes with Figs
- 125 grams Pastry flour
- ½ packet Dry yeast
- 25 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- ⅛ l Whipped cream
- 125 grams Quark
- 1 egg
- 1 packet Orange extract (Baking mix)
- 75 grams raisins
- 4 centiliters Rum
- 40 grams clarified butter (for frying)
Put flour, dried yeast, sugar and vanilla with a pinch of salt in a mixing bowl. Add whipped cream, cottage cheese, egg and orange-baking mix and knead with the kneading hook of the electric hand mixer until the dough becomes smooth.
Cover the bowl with a dish towel and let the dough rise for about 1 hour in a warm place.
Soak the raisins in rum.
Rinse figs and gently dry with a paper towel. Chop figs into slices about 1/2 cm (approximately 1/4 inch) thick.
Put currant jelly in a small saucepan over low heat and stir until dissolved. Stir in lemon juice, allow to cool slightly, add the figs and let the ingredients all sit together.
Knead the dough briefly, add the rum raisins and knead again.
Gradually, from the dough, fry about 16 pancakes. Lay two pancakes on a dessert plate and spread a quarter of the marinated figs on it. Lay two pancakes on tha. Garnish with lemon balm leaves and dust with powdered sugar.