← All recipes

🍰 Baked Quark Pancakes

397 kcal · 30 min · 4 servings

Ingredients

• 125 g Spelt whole wheat flour
• 500 ml Milk (3.5% fat)
• 4 Eggs
• 50 g Raw cane sugar
• Salt
• 0.5 Organic lemon
• 0.25 tsp Vanilla powder
• 250 g Low-fat quark
• 4 tsp Butter
• 3 tbsp Sour cream
• 2 Egg yolks
• Powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1. Whisk flour, 250 milliliters of milk, 2 eggs, 2 tablespoons of sugar, and a pinch of salt in a bowl until you have a smooth batter.
2. 2. Let the batter rest for 30 minutes to allow it to swell.
3. 3. Separate the remaining eggs: Carefully separate the yolks from the whites.
4. 4. Beat the egg whites with a pinch of salt until stiff peaks form, creating egg white foam.
5. 5. Rinse half a lemon under hot water and pat it dry.
6. 6. Finely grate the lemon zest and squeeze out the juice.
7. 7. Whisk the egg yolk with the remaining sugar, the lemon zest, the lemon juice, vanilla powder, and the quark cheese.
8. 8. Gently fold the egg white foam into the quark mixture.
9. 9. Heat some butter in a large frying pan.
10. 10. Pour a portion of batter into the pan and bake the pancake at medium heat for about 3 to 4 minutes per side until golden brown.
11. 11. Repeat this process until all the batter is used, resulting in a total of 8 thin pancakes.
12. 12. Spread the quark cream over each pancake.
13. 13. Roll up the filled pancakes.
14. 14. Place the rolls side by side in a baking dish.
15. 15. Whisk the remaining milk, sour cream, and the remaining egg yolks in a separate bowl.
16. 16. Pour the liquid evenly over the pancakes in the dish.
17. 17. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for convection or gas level 2 to 3).
18. 18. Bake the pancakes in the preheated oven for about 25 minutes.
19. 19. Remove the dish from the oven.
20. 20. Dust the pancakes with powdered sugar.
21. 21. Serve the baked quark pancakes warm.

Nutrition per serving

• kcal: 397
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 29 g