Pancakes – berry-strong

Ingredients for 2 servings:

• 2 eggs
• 60 ml milk
• 50 g flour
• ½ vanilla pod(s)
• ½ lemon(s), untreated, grated zest
• 1 pinch of salt
• 25 g sugar
• 2 tbsp clarified butter, for frying
• 100 ml cream
• 100 g quark
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 150 g strawberries, or berries of your choice, thawed
• 1 some powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Strawberries and cream between super delicious pancakes

Place the frozen strawberries in a warm place and allow to thaw. For the batter, separate the eggs. Beat the egg whites with the sugar until stiff peaks. Mix the egg yolks with the vanilla bean pulp, milk, flour, lemon zest, and a pinch of salt. Then whisk both mixtures together. For the cream, beat the cream until stiff peaks and mix with the quark, sugar, and vanilla sugar. Heat the clarified butter in a non-stick pan and add a small ladleful of batter to each pancake, so that they are about the size of a beer mat. Cook the pancakes over medium heat for about one minute on each side until golden brown. Place the thawed strawberries and cream between two pancakes, sprinkle with powdered sugar, and serve immediately.