Buttermilk Whole Wheat Pancakes

Ingredients

• 25 g Butter (1 tbsp)
• 2 tsp Baking powder
• 150 g Spelt flour Type 1050
• 125 g Whole wheat spelt flour (very finely ground)
• 500 ml Buttermilk
• Salt
• 2 Eggs
• 1 lemon
• 500 g Low-fat quark cheese
• 6 tbsp Maple syrup
• 500 g mixed berries
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   Melt butter and let it cool slightly.

2. 2.

   Mix baking powder and both flours.

3. 3.

   In a mixing bowl, whisk together the liquid butter, buttermilk, 1 pinch of salt, and eggs with the whisk attachment. Gradually add the flour mixture and whisk smooth with a whisk or hand mixer. Let rise for about 10 minutes.

4. 4.

   In the meantime, halve and juice the lemon. Mix quark, about 4 tbsp of lemon juice, and maple syrup and season to taste.

5. 5.

   Sort, wash, clean, and drain the berries well. Set the berries and quark aside separately to cool.

6. 6.

   Heat a little oil in a large non-stick pan. Add about 1 small ladle of batter for each pancake into the hot fat.

7. 7.

   Bake over medium heat for about 2-3 minutes. Then carefully flip and bake for another 1-2 minutes. Remove pancakes from the pan and set aside, covered loosely. Heat a little more oil in the pan and continue to bake the entire batter into pancakes. Serve pancakes with berries and quark.