Beetroot Pancakes with Vanilla Quark and Strawberries

Cut the cooked beetroot into cubes and place in a blender. Add eggs, milk, raw cane sugar, salt, and half of the vanilla extract, then blend until a smooth, vibrant pink mixture forms. Finally, stir in the spelt flour until a homogeneous dough is achieved.

Grease a pancake pan with a little oil and heat it. Reduce the heat to medium and bake 6 pancakes one after another. Use about 100 ml of batter per pancake. Bake until golden brown (or dark pink) on both sides.

For the filling, stir the quark until smooth with sour cream, the remaining vanilla extract, and a little maple syrup. Wash the strawberries and slice them. Fill the pancakes with the quark cream, top with fresh strawberries, and serve drizzled with additional maple syrup, if desired.