for 4 person

Dough

100 g	fine whole-grain rolled oats
100 g	white flour
¼ tsp	salt
2 tbsp	sugar
250 g	half-fat quark
1 ½ dl	milk
2	eggs
50 g	butter, melted, left to cool
¾ tsp	baking powder
¾ tsp	sodium bicarbonate

Berries

500 g	mixed berries (e.g. raspberries, blueberries, strawberries)
2 tbsp	elderflower syrup
2 tbsp	lemon juice
2 sprig	thyme, leaves torn off

Pancakes

	clarified butter
100 g	half-fat quark

How it's done

Dough

In a bowl, mix the oats with all the other ingredients up to and including the sugar, then make a well in the centre. Combine the quark, milk, eggs and butter, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover the batter and leave to stand for approx. 30 mins. Mix in the baking powder and sodium bicarbonate.

Berries

Mix the berries, the syrup, lemon juice and thyme, cover and marinate for approx. 20 mins.

Pancakes

Heat a little clarified butter in a non-stick frying pan. Reduce the heat. Add as much batter as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat these steps with the remainder of the batter. Plate up the pancakes with the berries, resulting juice and quark.

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