Raspberry Pancakes

Ingredients

• 4 tbsp butter
• 200 g Spelt flour Type 1050
• 2 tsp Baking powder
• 1 pinch salt
• 150 g buttermilk
• 2 Eggs
• 2 tbsp whole grain sugar
• 600 g fresh raspberries
• 350 g Low-fat Quark
• 200 g whipping cream
• 0.5 tsp vanilla powder
• 1 tsp Honey

Instructions

1. 1.

   Melt the butter over very low heat in a pot and let it cool slightly. In a bowl mix flour, baking powder, and salt well. Whisk together melted butter, buttermilk, eggs, and 1½ tbsp whole grain sugar. Stir in the dry mixture and let the batter rest for about 15 minutes.

2. 2.

   Heat the remaining butter in a large skillet until hot. Drop one tablespoonful of batter into the pan for each pancake. Cook pancakes over medium heat for 2–3 minutes per side. Keep cooked pancakes warm in a preheated oven if needed.

3. 3.

   Beat the cream until stiff and fold in quark, vanilla powder, and the remaining whole grain sugar. Set aside some raspberries for garnish. In a pot, gently heat the rest of the raspberries with 2 tbsp water and honey for 2–3 minutes. Layer several pancakes with the quark‑cream mixture, top with warm raspberries, and garnish each with 3–4 fresh berries before serving.