Blueberry pancake tower with cinnamon-quark cream

Ingredients

Directions

1. 1

   Mix flour, sauce powder, 1 tablespoon sugar and salt. Mix eggs, flour-mix and milk alternately under the eggs. Cover the dough and let it rest at room temperature for about 30 minutes.

2. 2

   Select the blueberries, wash and drain well. Whip the cream until stiff. Mix quark, 30 g sugar, vanillin sugar and cinnamon. Fold in cream and chill.

3. 3

   Stir mineral water into the pancake batter. Heat some fat in a pan (approx. 18 cm Ø) and add 1 small ladle of batter. Spread 2-3 tablespoons blueberries on the dough and bake at medium heat for about 5 minutes.

4. 4

   Slide the pancakes onto a flat lid and put them back into the pan. Bake for 1-2 minutes and place on a plate or large platter. Sprinkle with 1 tablespoon of sugar and keep warm.

5. 5

   Bake 7 more pancakes one after the other in the same way and layer them on top of each other on the plate. Sprinkle each pancake, except the 8th, with 1 tablespoon of sugar. Add 1-2 tbsp. remaining berries to the slices.

6. 6

   Sprinkle with sugar crystals. Decorate with lemon balm. Add the cinnamon quark.