Strawberry and Cream Pancake Stack
for 4 servings
- ⅔ cup All purpose flour
- ¾ cup milk
- 1 egg
- clarified butter
- 2 tablespoons Quark
- 1 tablespoon lemon juice
- 1 tablespoon Vanilla sugar
- 1 teaspoon powdered sugar
- ⅔ cup cream (whipped)
- 1.333 cups Strawberries (quartered)
- powdered sugar (to dust)
Mix together the flour and a little milk. Add the egg, a pinch of salt and the remaining milk and stir well. Leave the batter to rest for at least 20 min and the then re-stir.
Heat some clarified butter in a pan and fry ladles of the batter on a medium heat. Flip the pancake and fry the other side, then transfer to a plate to cool. Continue like this until you have five thin pancake.
Mix together the quark, lemon juice, vanilla sugar and the icing sugar. Fold in the cream.
Place one pancake on a plate and spread with some of the cream. Top with some strawberries and place the next pancake on top. Continue like this with all the pancakes dusting the top one with icing sugar and garnishing with the remaining few strawberries.