Puschel carries far too many ripe pears and balances another on his forelock while Flauschi prepares the batter

Wuselig Recipes · Recipe 11

Flauschi’s Little Pear Pancakes

Name: Flauschi’s Little Pear Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: Makes about 16–20 small pancakes
Ingredients: 2 ripe pears; 200 g plain flour; 2 tsp baking powder; 1 tbsp sugar; 1 small pinch of salt; 1/2 tsp ground cinnamon; 2 eggs; 250 ml milk; 30 g melted and cooled butter; a little rapeseed oil for cooking; plain yoghurt or vanilla quark to serve, optional

Ripe pears make these little family pancakes juicy and mild—even when Puschel’s first flip aims much higher than planned.

The little story

The Surprisingly Successful Landing

Flauschi set out a bowl, whisk and frying pan. She needed two ripe pears for her little pancakes. Puschel had understood the first part of that sentence and interpreted the second rather generously.

Puschel„I found a few pears. The top one is only there for balance.“

He held a wobbling pear mountain with both paws. Another pear sat on his forelock like a tiny hat. Flauschi raised one eyebrow and pointed to the two spaces beside the bowl.

Flauschi„Two go into the batter. The others may watch—from a little distance.“

Puschel flips one small pear pancake too high while Flauschi waits with a plate to catch it — The first little pancake briefly discovers the kitchen ceiling.

Together they stirred a smooth batter and folded in tiny pear pieces. The first pancake turned golden. Puschel wanted to flip it particularly elegantly.

Puschel„Only a tiny hop. Barely higher than my ears.“

The hop went far above his ears. The pancake sailed in a high curve across the kitchen. Flauschi grabbed the plate and stood directly beneath its path.

Flauschi„Plate ready—runway clear!“

Puschel wipes his brow with relief and Flauschi giggles beside a rescued stack of pear pancakes — Flauschi's plate rescues the landing—and soon the whole stack.

With a soft plop, the pancake landed in the middle of the plate. Puschel wiped his brow with relief. They used a spatula for every pancake after that.

Soon a small golden stack stood on the table, decorated with pear slices and vanilla quark. Flauschi was still giggling about the first landing.

Puschel„I do not call that too high. I call it especially airy cooking.“

Total: about 50 minutes (including cooking in batches and brief cooling). Preparation: about 15 minutes · Cooking/baking: about 30 minutes. Times are estimates.

Gluten & lactose

Not gluten-free: The basic recipe contains gluten-containing cereals in flour, bread, pasta, dough or breadcrumbs. It is not gluten-free as written. Substitutions may change quantities, texture and cooking times; do not assume a one-for-one flour swap works in baking.

Lactose-free with changes: The basic recipe is not designated lactose-free. Check milk, butter, yogurt, quark for lactose and use explicitly lactose-free products where needed. Include butter used for greasing; butter is not automatically classified as lactose-free here. Optional ingredients must also be suitable.

These labels assess the listed recipe ingredients; they do not certify the finished dish. For gluten-free cooking use clean utensils and surfaces and avoid contact with flour or breadcrumbs. Lactose-free does not mean free from milk protein or suitable for a milk allergy.

Makes about 16–20 small pancakes

How to make it

In a few words: Stir small pear pieces into pancake batter and cook in batches.

Ingredients

2 ripe pears
200 g plain flour
2 tsp baking powder
1 tbsp sugar
1 small pinch of salt
1/2 tsp ground cinnamon
2 eggs
250 ml milk
30 g melted and cooled butter
a little rapeseed oil for cooking
plain yoghurt or vanilla quark to serve, optional

Method

Wash the pears. An adult removes the cores, cuts one pear into very small cubes and the other into thin slices for serving.
Combine the flour, baking powder, sugar, salt and cinnamon in a bowl.
Whisk the eggs, milk and cooled melted butter in a second bowl.
Briefly stir the wet ingredients into the flour mixture, stopping as soon as the batter is smooth. Fold in the small pear cubes.
An adult heats a little rapeseed oil in a non-stick pan over medium heat. Use about 2–3 tbsp batter per pancake and spread slightly. Cook all the batter in batches.
Cook for about 2 minutes until small bubbles appear. Turn with a spatula and cook the second side for 1 to 2 minutes until golden.
Serve with the pear slices and a little plain yoghurt or vanilla quark if you like.

Keep exploring

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