Blueberry pancake tower with cinnamon-quark cream
very easy
60 mins
60 mins
Ingredients
- 250 g Flour
- 1 package Dessert sauce "Vanilla Flavor"
- 8 TABLESPOONS + 30 g sugar
- 1 knife tip Salt
- 5 Eggs (size M)
- 400 ml Milk
- 600 g Blueberries
- 125 g Whipped cream
- 250 g Cream quark (40 % fat in dry matter)
- 1 package Vanillin sugar
- 1 TEASPOON ground cinnamon
- 150 ml Sparkling mineral water
- 75 g Butter or margarine
- 1 TEASPOON Sugar crystals
- 7-10 Tbsp Melissa
Directions
- 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
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
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
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
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
Sprinkle with sugar crystals. Decorate with lemon balm. Add the cinnamon quark.
Nutrition Facts
630 kcal
70 g
31 g
19 g
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