Pancake Cake with Strawberries

Blend all ingredients for the pancake batter in a blender or mix thoroughly in a large bowl.

In a bowl, whisk the quark with honey and vanilla extract and chill the resulting cream in the refrigerator. 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 only needs to be cooked for 1–2 minutes on each side. The amount of batter should be enough for approximately 12 pancakes with a diameter of 25 cm.

Prepare the chilled cream and start layering the cooked pancakes: always spread 1 tablespoon of cream on the top side of each pancake and place another pancake on top. Finish layering with the last pancake and chill the finished cake in the refrigerator for at least 10 minutes.