Mini Buttermilk Pancakes

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

For the filling:

Instructions

Separate the eggs, halve the vanilla pod lengthways and scrape out the pulp with the back of a knife. Mix the 4 egg yolks with the buttermilk, flour, vanilla pulp, lemon zest and a pinch of salt. Then beat the white of 3 eggs with sugar until stiff. Mix both masses carefully with a whisk.
Whip the cream until stiff, mix the quark with 2 tablespoons of sugar and fold in the cream. Clean, wash and drain the berries, cut the large berries in half.
Heat a large non-stick pan with a little clarified butter. Place 1 tablespoon of dough next to each other like potato pancakes and bake for 3 minutes over a mild heat. Turn the pancakes and bake in about 2 minutes. Repeat until the batter is used up.
Let the mini buttermilk pancakes cool. Then put 2 pancakes together with a spoonful of creamy cream and some berries, place on a plate, sprinkle with powdered sugar and serve.

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