Buttermilk Pancakes with Compote

Mix the eggs, buttermilk, flour and salt with a whisk and beat heartily. Rest the dough for 1 hour.

Then, in a small frying pan, heat a little clarified butter and, using a ladle, finish baking a small mass of dough each time. When the top is crispy, turn the pancakes to the other side using a lid or a plate and bake on the other side until crispy.

For the pear compote, remove the skin from the fruit, cut into quarters and remove the core. To prevent the pears from turning brown, drizzle on the spot with juice of one lemon.

Cover the juice of one lemon, pears, sugar and peel with water and simmer on low heat for 10 minutes.

Cool and serve with the pancakes.

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

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