Pancake Cake with Strawberries

12 SERVINGS

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INGREDIENTS FOR THE BATTER

250 g white whole grain fine buckwheat flour
6 eggs
1 teaspoon ground cinnamon
450 ml semi-skimmed milk
40 g honey

INGREDIENTS FOR THE CREAM

800 g low-fat quark
2 tablespoons honey
1 teaspoon vanilla extract

INGREDIENTS FOR DECORATION

Strawberries

INSTRUCTIONS

1
Blend all the ingredients for the pancake batter in a blender or mix thoroughly in a large bowl.
2
In a bowl, whip the quark with honey and vanilla extract and chill the resulting cream in the fridge. Then prepare the pancake batter and a non-stick pan. Keep the pan at medium heat and cook the pancakes from the prepared batter – each pancake needs to be cooked for 1–2 minutes on each side. The amount of batter should be enough for about 12 pancakes with a diameter of 25 cm.
3
Prepare the chilled cream and start layering the cooked pancakes on top of each other: always spread 1 tablespoon of cream on the top side of each pancake and place another pancake on it. Finish layering with the last pancake and put the finished cake in the fridge for at least 10 minutes.
4
Decorate the cake with sliced strawberries.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.