Pancakes with Dry Anthotyros, baked quinces & walnuts

INGREDIENTS

(aprox. 20 pancakes)

2 cups flour for all purposes

400gr Dry Anthotyros Kalogeraki

4 table spoons sugar

1 cup kefir

1 cup full fat milk

3 tea spoons baking powder

4 eggs

2 table spoons melted butter

For the baked quinces:

3 quinces

juice of 2 oranges

juice of 1 lemon

1/3 of cup sweet wine

2 cinammon sticks

2 table spoons honey

1 table spoon brown sugar

For serving:

honey

walnuts

 

IMPLEMENTATION

Peel off the quinces, cut verticaly in two halfs and extract the core, then slice. Put them in a heatproof pan, pour the orange juice, lemon juice, sweet wine, sugar and honey. Add the cinammon sticks as well and cover the pan with a wet greaseproof paper and aluminum foil. Bake in 175C (on air) for about 50', uncover and take off the greaseproof paper and the aluminum foil, turn upside donw the quinces and stir well. Continue baking until the quinces get soft.

In a bowl mix the flour with baking powder. In blender add the Dry Anthotyros Kalogeraki in small cubes and add in turn gradually milk, kefir and the eggs. Blend to smooth mixture, add sugar and the melted butter and blend again to mix well. If you like, prepare the mixture the previous night and leave it in fridge.

Heat well a greasproof pan in medium heat, pour a bit of corn oil and add 1 scoup of the mixture. Bake for about 3' each side until they get color.

Serve the pancakes as hot with honey and the baked quinces. Sprinkle with cinammon and walnuts!