Pancakes with Raspberry Sauce
Melt butter over medium heat and cool until lukewarm. In a bowl, mix flour, baking powder and salt. Add melted butter, buttermilk, eggs and sugar. Mix with a hand mixer until incorporated.
Preheat oven to 50 ° C (approximately 125 ° F). Take out a large ovenproof plate.
In a large non-stick frying pan, heat the butter. Place large spoonfuls of batter into the pan. Cook for 2-3 minutes and flip. Cook for 2-3 minutes on other side as well. When pancake is done, remove from pan and place on plate. Keep in oven to keep warm.
Once all pancakes are made, beat the heavy cream until stiff and mix in quark, vanilla sugar and 2-3 tablespoons sugar. Set aside a few raspberries for garnish and place the rest in a small pan with 2 tablespoons of water and 1 tablespoon sugar. Cover and cook for 2-3 minutes. Place pancakes on plates and spread quark mixture in between layers. Drizzle with warm raspberries. Top with fresh raspberries for garnish and serve.