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🍰 Fluffy Pancakes with Fresh Berries and Basilic Yoghurt Cream

391 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 150 g Flour
• 2 tsp Baking Powder
• 250 ml Milk
• 2 tbsp liquid Honey
• 1 pinch Salt
• Butter (for frying)
• 250 g Strawberries
• 1 handful Basil
• 1 tbsp Yoghurt
• 100 ml Double Cream
• 100 g Quark
• Basil (for garnishing)

Instructions

1. 1. Separate the eggs. Set the egg whites aside and keep them cold.
2. 2. Stir flour, baking powder, milk, one to two tablespoons of honey, and the egg yolks in a bowl until smooth.
3. 3. Let the batter rest for about 15 minutes.
4. 4. Whip the cold egg whites stiff with a pinch of salt.
5. 5. Gently fold the whipped egg whites into the batter.
6. 6. Heat some butter in a pan (preferably non-stick).
7. 7. Place one tablespoon of batter into the hot pan.
8. 8. Bake the pancake for one to two minutes until golden brown on the first side.
9. 9. Flip the pancake and bake for another one to two minutes until golden brown on the other side.
10. 10. Repeat the process with the remaining batter.
11. 11. Keep the finished pancakes warm, for example in the oven at 80 degrees Celsius.
12. 12. Wash the strawberries and remove any unripe spots.
13. 13. Halve the strawberries.
14. 14. Wash the basilic and shake it dry.
15. 15. Pluck the basilic leaves from the stems.
16. 16. Finely chop the basilic leaves.
17. 17. Mix the chopped leaves with the yoghurt.
18. 18. Add two to three tablespoons of cream.
19. 19. Puree the mixture very finely, ideally using a blender.
20. 20. Stir the puree mixture into the quark.
21. 21. Sweeten the cream with the remaining honey to taste.
22. 22. Whip the remaining cream stiff.
23. 23. Fold the whipped cream into the quark cream.
24. 24. Plate the pancakes.
25. 25. Add the halved strawberries and the basilic cream.
26. 26. Garnish the dish with fresh basilic leaves.

Nutrition per serving

• kcal: 391
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 43 g