Pancakes with blueberries and cherries
- 6 egg
- 300 milliliters buttermilk
- 250 gram flour
- 2 teaspoon baking powder
- 50 gram white caster sugar
- 125 gram butter
- 125 gram liquid baking product
- 400 gram cottage cheese for the filling
Preheat the oven to 120ºC.
Split the eggs. Beat the egg yolks with the buttermilk. Sift the flour above and add a pinch of salt, the baking powder and the caster sugar. Mix into a smooth batter.
Beat the proteins in a fat-free bowl until stiff peaks. Spat the protein lightly through the batter.
Melt a knob of butter in a frying pan of approx. 20 cm Ø. Put a layer of batter in the pan and turn around so that the batter flows out. Turn the pancake after about 2 minutes when the edges are dry and bubbles appear on the top. Bake the other side golden brown in about 2 minutes.
Bake even more pancakes that are always smaller so that they can be stacked into a 'Christmas tree'. Keep covered warm in the oven.
For the filling, mix the curd with the mascarpone and vanilla sugar. Tie the cherries including the juice with diluted potato starch and let cool.
Place the largest pancake on a dish, spread a layer of cottage cheese cream over it and a layer of cherries. Repeat this, alternate with layers of blueberries and stack the pancakes into a Christmas tree.
Sprinkle generously with icing sugar or coconut grater and garnish with baking pearls.
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