Pear and egg cake (old roman style)

Name: Pear and egg cake (old roman style)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 25 g Butter; 2 Eggs (size M); 250 ml Milk; 200 g Flour; 1 pinch Salt; 5 TABLESPOONS Oil; 2–3 Pears; 3 TSP Lemon juice; 3 TABLESPOONS Honey; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Physalis and mint

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

25 g Butter
2 Eggs (size M)
250 ml Milk
200 g Flour
1 pinch Salt
5 TABLESPOONS Oil
2–3 Pears
3 TSP Lemon juice
3 TABLESPOONS Honey
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Physalis and mint

Directions

1
Melt the butter. Whisk the eggs with a whisk for 2-3 minutes. Stir in butter and milk. Mix flour and salt and stir into the eggs. Heat 3 tablespoons of oil in portions in a large frying pan. With a small ladle add 3 scoops of oil to each portion. Bake at medium heat until golden on each side. Remove from the pan and keep warm. Process the rest of the dough in the same way. Prepare about 12 pancakes in total
2
Clean, wash and quarter the pears and cut out the core. Cut pears into slices and sprinkle with lemon juice. Heat 2 tablespoons of oil in a frying pan. Steam the pears for 3-4 minutes, turning them over. Add 1 tbsp. honey and continue steaming for about 1 minute.
3
Arrange the pancakes and pears on a plate, sprinkle with 2 tablespoons of honey, sprinkle with pepper. Decorate as desired with physalis and mint