Curd Pancakes with Plum Jam

Curd is an often used dairy here in Germany, Austria or Switzerland. It is thicker than Greek yogurt and has a more sour taste.

Our cheesecakes are made with it here, no cream cheese.

I wanted some sweet pancakes after the savoury potato pancakes yesterday. This recipe is easy to prepare and the lunch is ready in no time. There is no need to let the batter rest for 30 min.

Bake them in butter with oil and be a little carful with the heat of the pan. 

I served them with plum jam (Pflaumenmus)

Recipe for 6 medium pancakes:

250 g 20% curd

2 eggs

4 tbsp flour

2 tbsp sugar

2 tsp vanilla sugar

Pinch of salt

Butter and oil for baking