John Myers
Buttermilk Pancakes with Quark Cream and Berry Sauce
The perfect buttermilk pancakes with quark cream and berry sauce recipe with a picture and simple step-by-step instructions.
- 2 tbsp Butter about 20g
- 200 g Whole wheat flour
- 2 tsp Baking powder
- Salt
- 250 ml Buttermilk
- 2 Eggs
- 2 tbsp Sugar
- 2 tbsp Clarified butter
- 500 g Lean croak
- 3 tbsp Skimmed milk
- 1 packet Vanilla sugar
- 4 tbsp Sugar
- 600 g Mixed berries fresh ok. TK
- Melt the butter. Mix the flour, baking powder and 1 pinch of salt.
- Beat the milk, eggs and 2 tbsp sugar until frothy. Gradually stir in the flour mixture and butter. Cover and let rest for approx. 15 minutes.
- In the meantime: Mix the quark with milk, vanilla sugar and 2 tablespoons of sugar until smooth. Wash the berries and pat dry (thaw frozen berries), put a few berries aside to garnish, heat the rest in a small saucepan with 2 tablespoons of water and the rest of the sugar for 2 to 3 minutes, so that a sauce is created.
- Preheat the oven to 70 ° C fan oven. Heat 1/2 tbsp clarified butter in a coated pan. Remove 1 tablespoon each from the dough and form small pancakes. Bake on both sides over reduced heat for 2 to 3 minutes. Keep warm in the oven until all of the pancakes are done
- Layer the pancakes with quark cream, finally pour the sauce over them and garnish with berries. (Pancake – Quark – Pancake – Quark – Pancake – Quark – Pancake – Sauce)
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