Panncakes with, barley flour, pasha quark cream and crispy bacon

Small and fluffy panncakes are extremely suitable for Easter Sunday.  Panncakes covered with pasha quark cream, dried fruits in syrup and crispy bacon.

Panncakes:
3 eggs
100g sugar
300 g Alma pasha quark cream
100 g Alma Eesti butter
2 tsp baking powder
1 tsp salt
100 g wheat flour
100 g barley flour
vegetable oil for frying

Whip eggs with sugar until you get a strong foam. Mix all dry ingredients together: flours, baking powder and salt. Melt butte and let it cool a little. Add quark cream to whipped egg foam and whip a litte more. Add dry ingredients and mix  until you get a even batter. At the end add melted butter . Cover bowl with food film and let the battter rest for 15 minutes before baking the panncakes. Bake from both sides until these are golden brown.

Dried fruits in syrup:
100 g dried apricots (chopped)
100 g dark small raisins 
1 sta anise
100 g sugar
50 ml water

Soak fruits in water appr. 30 minutes. Drain fruits and put these to the pot together with water, sugar and star anise. Boil in low heat until the syrup around the fruits is shiny and thick.

Cream between panncakes:
300 g Alma pasha quark cream

For serving:
100 g thin slices of raw smoked bacon

Fry bacon until this is crispy.

For serving put between panncakes quark cream, dried fruits and crispy bacon. Make it several times until you get a small tower. 
Bon appetit and enjoy the spring! 😊

Recipe has made in cooperation with Valio Eesti AS