Blueberry pancakes with quark topping

Ingredients for 1 servings:

• 3 eggs
• 125 ml milk
• 50 ml mineral water
• 1 pinch of salt
• 125 g flour
• ½ tsp baking powder
• 30 g butter
• 250 g blueberries
• 40 g sugar
• 25 g vanilla sugar
• 100 g curd cheese, 20%
• ½ lemon zest
• 1 tsp powdered sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

makes 4 pancakes

Whisk together two eggs, milk, and salt. Mix the flour and baking powder, then add them to a smooth batter and pour in the mineral water. Cover and let the batter rest for about 20 minutes. Heat some oil in a pan, pour in some batter, and sprinkle with blueberries. Reserve a handful for decoration, if desired. Cook over medium heat for about two minutes, then flip the pancake and finish cooking. Turn the pancake out onto a plate with the non-fruit side down and sprinkle with sugar. Cook the pancakes one after the other until all the batter is used up. Grease a baking dish with a little butter, roll the pancakes, and place them in the dish. Separate the remaining egg and beat the egg whites until stiff peaks form. Whisk together the egg yolks, the remaining sugar, and the vanilla sugar until frothy. Stir in the quark and lemon zest. Fold in the beaten egg whites. Bake in a preheated oven at 180°C (convection oven) for about 10-15 minutes. Dust with powdered sugar and serve.