Pot Pancakes with Berries

Ingredients

• 1 Vanilla bean
• 0.5 Organic lemon
• 100 g whole wheat flour (e.g., emmer, spelt or wheat whole grain flour)
• 250 ml milk (3.5% fat)
• 50 g honey
• 4 eggs
• 100 g quark (20% fat in the tub)
• Salt
• 30 g Butter
• 250 g red currants
• 0.5 organic orange
• 1 tbsp birch sugar (powdered sugar)

Instructions

1. 1.

   Slice the vanilla bean lengthwise and scrape out the seeds. Wash the lemon hot, pat dry and finely grate the zest. Whisk the flour with milk, 25 g honey, vanilla seeds and lemon zest until smooth. Separate the eggs. Beat the yolks and quark into the flour mixture. Whisk the egg whites with a pinch of salt until stiff peaks form and fold them into the quark batter.

2. 2.

   Heat two oven‑proof pans (24–26 cm diameter) under the preheated grill. Melt 1 tsp butter in each pan, spread the pot pancake batter evenly, and bake under the grill on the lower rack for 3–4 minutes until golden brown. Remove the pans from the oven, break the pancakes into bite‑sized pieces with two forks. Add 10 g butter and remaining honey, then caramelize the pancakes in the pans over medium heat while stirring.

3. 3.

   Wash the currants, strip them from the stems and let them drain. Wash the orange hot, pat dry and finely grate its zest. Melt the remaining butter in a pan and sauté the currants with the orange zest over medium heat for about 2–3 minutes. Divide the pancakes into four bowls, dust with birch powdered sugar, garnish with currants and serve immediately.