Fluffy and moist Asian mango and kiwi pancakes recipe

Whisk the milk, flour, starch, and powdered sugar in a large bowl. Then add the eggs and butter and whisk to form a creamy batter.

Divide the dough into two parts and stir the matcha powder into one half.

Heat a small pan with some butter on medium-high. Pour a small ladleful of batter into the pan and spread the batter to the brim by moving the pan. Fry the pancake until the surface is no longer moist. Don't turn the pancake, but place it directly on a plate.

Fry the other pancakes, in the same way, using the entire light and green batter.

Cut open a vanilla pod and scrape out the pulp. Cream the quark together with maple syrup and vanilla. Set aside.

Peel the mango and cut it into squares. Peel the kiwis and cut them into squares.

Put a generous spoonful of quark cream in the middle of a pancake and place a piece of mango on top. Fold the pancake in right and left, fold over both ends and turn over so that the pancake holds the sides together at the bottom. Do the same with the green pancake variant and in this case, fold in the kiwi.

Halve the pancakes and serve.