Pancakes with Curd Cheese and Berries

A great cake recipe for any occasion:

Pancake batter Cook with a quart of water, eggs and 1 tbsp sugar according to package directions. Bake 5 to 6 narrow pancakes in turn in 1 tsp. oil on 2 1/2 or automatic cooking zone 8 to 9.

Stir together curd cheese, sour cream, remaining sugar and lemon zest. Select the raspberries and blueberries, strip the currants from the stems.

Spread the curd on the pancakes, sprinkle half of the berries on top and fold into quarters.

Mix the remaining berries with the raspberry sauce, sprinkle the pancakes with the pistachios. Serve with the sauce.

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