for 4 person

Batter

150 g	millet flakes
100 g	white flour
2 tbsp	sugar
½ tsp	sodium bicarbonate
½ tsp	baking powder
½ tsp	salt
¼ tsp	cinnamon
¼ tsp	bourbon vanilla powder
2 dl	oat drink
2	egg
2 tbsp	birnel (pear syrup)
1 tsp	lemon juice
1	apple (approx. 200 g), coarsely grated

Blackcurrant compote

40 g	dried blackcurrants
½ dl	water, boiling
80 g	sugar
1	apple, halved, very thinly sliced
1	pear, halved, very thinly sliced

Pear cream

1 ½ dl	full cream
1 tbsp	birnel (pear syrup)

Pancakes

clarified butter

How it's done

Batter

Place the flakes and all the other ingredients up to and including the vanilla in a bowl, mix and make a well in the centre. Combine the oat milk, eggs, pear syrup and lemon juice, gradually pour into the well while whisking, continue whisking until the batter is smooth. Stir in the apple. Cover and leave to stand for approx. 30 mins.

Blackcurrant compote

Place the blackcurrants in a small bowl, cover with water and leave to soak for approx. 30 mins., strain and retain the water. Bring the sugar and blackcurrant water to the boil in a wide pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Add the apple, pear and blackcurrants, cover and simmer for approx. 2 mins., simmer (uncovered) for a further 3 mins., allow to cool slightly.

Pear cream

Beat the cream with the pear syrup until stiff, chill.

Pancakes

Heat the clarified butter in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the underside separates from the pan, toss the pancake, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Plate up the pancakes with the blackcurrant compote and pear cream.

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