Fluffy Quark Pancake with Hot Raspberries

Ingredients

• 500 g quark
• 4 eggs
• 100 g flour
• 1 pinch salt
• 50 g sugar
• 2 tbsp butter
• powdered sugar
• 500 g raspberries (fresh or frozen)
• 4 tbsp raspberry liqueur
• 1 tbsp powdered sugar

Instructions

1. 1.

   Bring the raspberries to a boil in a pot, stir in the raspberry liqueur and powdered sugar, and let steep for about 10 minutes over gentle heat.

2. 2.

   Whisk the quark, eggs, flour, salt, and sugar together in a mixing bowl until smooth.

3. 3.

   Heat 1 tbsp butter in a large non‑stick pan, pour in the quark mixture, cook over medium heat until golden brown, flip and finish cooking. Then break the batter into pieces with two forks, add the remaining butter, and fry for another 5 minutes, stirring occasionally.