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🍽️ Apple and Blueberry Pancake Cake

600 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 150 g Spelt whole wheat flour
• 1 Pinch Salt
• 300 ml Milk (1.5 % Fat)
• 400 g large Apples (e.g. Boskop; 2 large Apples)
• 500 g Low-fat curd cheese
• 40 g Whole cane sugar (2 tbsp)
• 1 tsp Cinnamon
• 250 g Blueberries
• 3 tbsp Rapeseed oil

Instructions

1. 1. Crack the eggs into a large bowl and whisk them well.
2. 2. Stir in the flour and a pinch of salt gradually.
3. 3. Pour in 200 milliliters of milk and continue stirring until a thick, smooth batter forms.
4. 4. Wash the apples and dry them with a cloth.
5. 5. Quarter the apples and remove the core.
6. 6. Grate the apple quarters finely using a box grater.
7. 7. Fold the grated apples into the pancake batter.
8. 8. Beat the quark with the remaining milk, the whole cane sugar, and cinnamon until creamy.
9. 9. Wash the blueberries and let them drain well.
10. 10. Take two tablespoons of the blueberries aside and set them aside.
11. 11. Stir the remaining blueberries into the pancake batter.
12. 12. Heat some oil in a non-stick pan with a diameter of 24 centimeters.
13. 13. Pour one ladleful of batter into the hot pan.
14. 14. Swirl the pan to spread the batter evenly.
15. 15. Fry the pancake for two minutes until golden brown over medium heat.
16. 16. Flip the pancake and fry it on the other side for another two minutes.
17. 17. Place the finished pancake on a large plate or platter with a diameter of 24 centimeters.
18. 18. Spread the pancake thinly with two tablespoons of the blueberry quark cream.
19. 19. Fry the remaining pancakes in the same way using the oil and batter.
20. 20. Spread each pancake with blueberry quark until all ingredients are used up.
21. 21. Stack the spread pancakes on top of each other.
22. 22. Spread the top layer with the remaining quark cream.
23. 23. Sprinkle the reserved blueberries over the cake.
24. 24. Serve the pancake cake immediately.

Nutrition per serving

• kcal: 600
• Protein: 36 g · Fett/Fat: 18 g · Carbs: 69 g