Sweet Pancake Stack with Filling
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 57 min.
Ready in
Ingredients
for
- For the pancakes
- 1 ⅓ cups milk
- 1 cup all-purpose flour
- 2 eggs
- 2 Tbsps melted butter
- 1 Tbsp sugar
- butter (for frying)
- For the quark
- ⅜ cup cream
- 1 ¾ cups Quark
- ½ tsp Orange zest
- 2 ½ Tbsps sugar
- 5 tsps vanilla extract
- 1 ⅓ cups Blueberries
- To serve
- 4 tsps honey
- fresh Blueberries
- mint
Preparation steps
1.
For the batter, mix together the milk and flour until smooth. Add the eggs and beat in. Stir in the melted butter, sugar and a pinch of salt and leave to rest for 10-15 minutes.
2.
To fry, add a little butter to a hot pan and coat the base of the pan with a fairly thick layer of batter. Fry on both sides for 2-3 minutes over a moderate heat until golden. Repeat this process with the rest of the batter until all 4 pancakes are cooked. Leave to cool.
3.
Whip the cream until stiff. Beat together the quark, orange zest, sugar and vanilla sugar until smooth. Carefully fold the whipped cream and the berries into the quark mixture.
4.
Using a chef's ring (8 cm in diameter) cut 12 circles out of the pancakes. For each portion, layer 3 pancake circles with the berry quark mixture, using 4 chef's rings. Finish with a pancake layer.
5.
Transfer to plates, remove the ring and drizzle each serving with 1 tbsp honey. Garnish with fresh blueberries and mint.
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