Pancakes with strawberry quark

Name: Pancakes with strawberry quark
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 500 g Strawberries; 500 g Low-fat curd; 250 g Schmand; 200 g Whipped cream; 2 TABLESPOONS Lemon juice; 200 g Sugar; 1 package Vanillin sugar; 40 g Butter or margarine; 4 Eggs (size M); 400 ml Buttermilk; 350 g Flour; 1 package Baking Powder; 7-10 Tbsp Salt; 40 g clarified butter; 7-10 Tbsp Icing sugar, mint and strawberries

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

500 g Strawberries
500 g Low-fat curd
250 g Schmand
200 g Whipped cream
2 TABLESPOONS Lemon juice
200 g Sugar
1 package Vanillin sugar
40 g Butter or margarine
4 Eggs (size M)
400 ml Buttermilk
350 g Flour
1 package Baking Powder
7-10 Tbsp Salt
40 g clarified butter
7-10 Tbsp Icing sugar, mint and strawberries

Directions

1
Wash, clean and halve the strawberries and drain them well in a sieve. Mix quark, sour cream, cream, lemon juice, 100 g sugar and vanillin sugar. Mix in the strawberries. Put the quark dish in a cool place.
2
Melt the fat. Mix the eggs in a bowl until creamy. Add melted fat and buttermilk and stir in. Mix flour, baking powder, 100 g sugar and salt and stir into the egg-buttermilk mixture.
3
Heat the clarified butter in portions in a large coated pan. With a small ladle, add three scoops to each portion. Bake at medium heat until golden on each side. Remove from the pan and keep warm.
4
Proceed in the same way with the remaining dough. Results in approx. 21 pancakes. Serve pancakes decorated with curd cheese, icing sugar, mint and strawberries. Maple syrup tastes good with them.