Pancakes with raspberry cream

These glutenfree pancakes are crunchy but with a fluffy heart. A classic american breakfast, which is served with a fruity and fresh raspberry cream.

Prep Time: approx. 30 min.
Difficulty: easy
Yield: 4 servings

Ingredients for the Pancakes:

• 1 pack Frusano Pancake Mix
• 200 ml milk (lactosefree, if necessary)
• 2 eggs
• 2 tbsp neutral oil or 25g melted butter (plus a little more for frying)

Ingredients for the raspberry cream:

• 125g lowfat quark (lactosefree, if necessary)
• 75g double cream cheese (lactosefree, if necessary)
• 2 EL Frusano Raspberry Spread

Additional ingredients:

• Frusano Rice Syrup - Squeeze Bottle (at will)
• butter (at will)
• fresh raspberries (at will)

Preparation:

1. First mix the double cream cheese with the low-fat quark and raspberry fruit spread in a bowl. Mix everything into a smooth cream and set aside.
2. For the pancakes stir the ingredients together and form a smooth dough.
3. Next heat some oil or butter in a pan and slowly place 3-4 individual blobs in it. Fry to small and thick pancakes at medium heat and only turn them when there are small bubbles on the surface.
   Note: Keep at medium heat.
4. Finally, put the warm pancakes on plates and serve them with the raspberry cream. To make them extra delicious, add some Organic Rice Syrup and a piece of butter and decorate with fresh raspberries. 

Have fun preparing and enjoying!