Cocoa Pancakes with Vanilla Cream and Berries
The fresh strawberries not only look good in the pancakes, but also provide plenty of vitamin C. Great for our immune system. The little ones have anthocyanins in their on-top. These natural plant dyes bind harmful free radicals and thus protect our cells from damage.
The linseed oil makes the quark nice and creamy. In addition, the nutty oil contains the highest proportion of alpha-linolenic acid among the vegetable oils - but linseed oil is not to everyone's taste. Alternatively, you can stir the quark with walnut oil to make it smooth; the oil tastes nuttier and is just as healthy.
- For the Dough
- 2 eggs
- 12 ounces milk
- 6 ounces Pastry flour
- 2 tablespoons cocoa powder
- 1 tablespoon sugar
- butter (for frying)
For the batter, mix the eggs, milk, flour, cocoa and sugar in to a smooth dough and let it rest for about 20 minutes.
For the filling, rinse the strawberries and cut into slices. Stir the sour cream with the cream and then add the vanilla and sugar and mix until creamy.
Put a little butter in a pan to fry the pancakes (approximately makes 8 pancakes). Put some dough in the pan, swirl until the bottom of the pan is covered with a thin layer of dough and bake 1-2 minutes. Then flip it and bake for another 1-2 minutes. Remove from pan and stack all the pancakes on a plate.
When serving each pancake, sprinkle about 1/4 of the vanilla cream mixture and top with strawberries. Flip the dough over and fold into quarters. Divide among plates and serve with dusted powdered sugar.