Märchler Dried Fruit Pancakes – Schwyz

Filling: pears and plums stand soaked in cold water at room temperature for one night.

Dough: crumble sugar, flour, salt and clarified butter between fingers in a baking bowl. Mix egg, whipped cream and lemon zest, add to crumbs form. Knead all ingredients together to form dough. Let dough stand at room temperature for 1 hour.

Filling: In the meantime, turn soaked, drained dried fruit through the coarse disk of the FLeish grinder. Coarsely chop the nuts. Mix nuts, cinnamon, dried fruit and ground cloves, juice of one lemon and sugar. Butter a baking tray. Roll out dough on floured surface and place on tray. Press up edge of dough a little. Spread dried fruit mixture evenly on dough. Frosting: stir whipped cream and pear honey, pour on the filling. Bake the pancake in a heated oven on the middle shelf at 225 degrees for 30-35 minutes. Cool and cut into pieces.

Tip: Instead of clarified butter, you can use butter in most cases.

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