Buttermilk pancakes

Name: Buttermilk pancakes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (720 ml; drained weight: 255 g) Blueberries; 500 g Low-fat curd; 150 g ripened cream; 2 packages Vanillin sugar; 125 g Sugar; 25 g Butter or margarine; 2 Eggs (size M); 250 ml Buttermilk; 200 g Flour; 1/2 package Baking Powder; 1 pinch Salt; 2-3 TABLESPOONS clarified butter; 1 TABLESPOON Icing sugar; 3-4 Tbsp Honey; 7-10 Tbsp Melissa

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (720 ml; drained weight: 255 g) Blueberries
500 g Low-fat curd
150 g ripened cream
2 packages Vanillin sugar
125 g Sugar
25 g Butter or margarine
2 Eggs (size M)
250 ml Buttermilk
200 g Flour
1/2 package Baking Powder
1 pinch Salt
2-3 TABLESPOONS clarified butter
1 TABLESPOON Icing sugar
3-4 Tbsp Honey
7-10 Tbsp Melissa

Directions

1
Drain the blueberries. Mix quark, sour cream, vanillin sugar and 75 g sugar. Coarsely puree blueberries and stir into half of the quark cream. Mix light and dark cream marble-like, put it in a cool place. Melt the fat and let it cool down.
2
Whisk eggs and 50 g sugar with the whisk of the hand mixer until creamy. Stir in fat and buttermilk. Mix flour, baking powder and salt and stir in. Heat the clarified butter in portions in a large coated pan. Using a small ladle, add 3 scoops to each portion. Bake at medium heat until golden on each side. Remove from the pan and keep warm. Process the remaining dough in the same way. Makes about 12 pancakes.
3
Bake at medium heat until golden on each side. Remove from the pan and keep warm. Process the remaining dough in the same way. Makes about 12 pancakes. Dust the pancakes with icing sugar and sprinkle with honey. Serve with quark and decorate with lemon balm