Mini buttermilk pancakes

Ingredients for 4 servings:

• 4 eggs
• 125 ml buttermilk
• 100 g flour
• 1 vanilla pod(s)
• ½ lemon(s), grated peel
• lemon(s)
• Salt
• 70 g sugar
• Clarified butter, for frying
• 100 ml cream
• 100 g quark
• 2 tbsp vanilla sugar
• 500 g berries
• 2 tbsp sugar
• Powdered sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Separate the eggs, halve the vanilla pod lengthwise, and scrape out the seeds with the back of a knife. Mix the 4 egg yolks with the buttermilk, flour, vanilla seeds, lemon zest, and a pinch of salt. Then beat the egg whites of 3 eggs with the sugar until stiff peaks form. Gently whisk both mixtures together. Whisk the cream until stiff peaks form, mix the quark with 2 tablespoons of sugar, and fold in the cream. Trim, wash, and thoroughly drain the berries, halving any large berries. Heat a large nonstick pan with a little clarified butter. Place 1 tablespoon of batter next to each other like potato pancakes and cook over low heat for 3 minutes. Turn the pancakes over and cook for about 2 minutes. Repeat until all the batter is used up. Let the mini buttermilk pancakes cool. Then put 2 pancakes together with a spoonful of cream and a few berries, place on a platter, sprinkle with powdered sugar, and serve.