Quick to make and even quicker to eat, these pancakes are sure to put a smile on your face. Topped with creamy quark and sweet raspberries, they’re a little bit of sunshine on a plate.
Ingredients:
- 150g (1 cup) plain flour
- 2 tbsp caster sugar
- 1 1/2 teaspoons baking powder
- 1/4 tsp bicarbonate of soda
- 1 teaspoon finely grated lemon zest
- 250ml (1 cup) buttermilk
- 1 egg, beaten
- 40g butter, melted
- 140g (1/2 cup) lemon quark
- 125g (1/2 cup) single cream
- 125g raspberries
Method:
Sift the plain flour, caster sugar, baking powder and bicarbonate of soda into a large bowl. Add the lemon zest and mix well.
Whisk the buttermilk and egg in a separate bowl. Gradually add to the dry ingredients, stirring until smooth.
Heat a non-stick frying pan over a medium heat and brush with some of the melted butter.
Drop small amounts of the batter into the pan to form mini pancakes and cook for about 1-2 minutes on each side or until golden and puffed.
Serve the mini pancakes with a dollop of lemon curd, a spoonful of cream and fresh raspberries.
