Ingredients

Pancake batter

• 1 cup wheat flour
• 1 and 3/4 cups milk
• 3 eggs
• 1 tablespoon vanilla or regular sugar
• small pinch of salt
• 2 tablespoons vegetable oil or melted butter

Filling

• 250 g fatty curd cheese
• 3 tablespoons icing sugar
• 200 g thick sour cream 12 or 18%
• 250 g berries (fresh or frozen)

Preparation

1. Pour flour into a bowl, add milk and mix with a whisk or briefly mix with an electric mixer into a uniform batter without lumps.
2. Add eggs, salt, vanilla or regular sugar and vegetable oil or melted butter and mix again with a whisk or blend into a smooth batter. Set the batter aside for about 1/2 hour.
3. Heat a pan (e.g. a pancake pan, but it's not necessary). Pour a small portion of batter onto the heated pan with a ladle and spread it over the entire pan surface by tilting the pan.
4. When the bottom of the pancake is nicely browned and well set, flip it to the other side with a spatula and repeat frying on the other side.
5. Fry the remaining pancakes.