Pancakes with pineapple-mint ragout and vanilla cream

Ingredients

Directions

1. 1

   For the dough, mix eggs, sugar, salt, 1 packet of vanilla sugar and buttermilk with the whisk of the hand mixer. Mix flour and baking powder, sieve onto the egg mixture and stir well.

2. 2

   Let the dough swell for about 30 minutes.

3. 3

   Meanwhile peel the pineapple, cut out the stalk and finely dice the flesh. Heat 2 tablespoons of oil and butter in a frying pan and sauté the pineapple while turning. Sprinkle with brown sugar and allow to caramelize slightly.

4. 4

   Deglaze with lemon juice and 150 ml water and simmer over low heat for about 6 minutes. Remove from the heat and allow to cool.

5. 5

   For the cream, mix mascarpone, yoghurt and 2 sachets of vanilla sugar. Heat 4 tablespoons of oil in portions in a large frying pan. Fry 3 pancakes in each portion until golden brown, turning them over. Remove and keep warm.

6. 6

   Process the remaining dough in the same way. Results in about 16 pancakes.

7. 7

   Wash the mint, shake dry, pluck leaves from the stalks and, except for something for decoration, cut into strips. Mix with the pineapple ragout. Arrange the pancakes on plates with some pineapple and a dollop of vanilla cream, dust with icing sugar and decorate with mint.

8. 8

   Dust the rest of the pancakes with the remaining icing sugar, add the pineapple ragout and vanilla cream.