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🍰 Savory Quark Pancakes with Spiced Cherry Compote

576 kcal · 30 min · 4 servings

Ingredients

• 3 cardamom pods
• 1 small star anise
• 250 ml cherry juice
• 300 g sweet cherries
• 10 g cornstarch (2 tsp)
• 30 g coconut blossom sugar (4 tsp)
• 100 ml milk (1.5% fat)
• 0.5 packet dry yeast
• 75 g spelt whole wheat flour
• 100 g low-fat quark
• 1 egg
• 2 tsp rapeseed oil
• 2 tsp butter
• 1 tsp erythritol powdered sugar

Instructions

1. 1. Open the cardamom pods and roughly break the star anise into pieces.
2. 2. Place the spices in a tea filter and tie it shut with kitchen twine to form a small bag.
3. 3. Place the spice bag and the cherry juice into a pot.
4. 4. Bring the mixture to a boil once, then remove the pot from the heat.
5. 5. Wash the cherries and let them drain well.
6. 6. Pit the cherries using a cherry pitter.
7. 7. Add the pitted cherries to the warm juice.
8. 8. Bring the cherries and juice back to a boil.
9. 9. Reduce the heat and simmer the compote covered for 3 to 4 minutes.
10. 10. Ensure the cherries remain slightly firm.
11. 11. Remove the spice bag from the pot.
12. 12. Whisk the starch with 2 tablespoons of cold water until smooth.
13. 13. Stir the starch mixture into the hot cherries.
14. 14. Bring the mixture to a brief boil again.
15. 15. Remove the pot from the heat.
16. 16. Stir in 2 teaspoons of coconut blossom sugar.
17. 17. Let the cherry compote cool down.
18. 18. Warm the milk in a pot, then immediately remove it from the heat.
19. 19. Stir the yeast and the remaining coconut blossom sugar into the warm milk.
20. 20. Add the flour, quark, and egg to the milk mixture.
21. 21. Whisk everything into a smooth batter.
22. 22. Let the batter rise covered for about 30 minutes.
23. 23. Heat 1 teaspoon of oil and 1 teaspoon of butter in a non-stick pan.
24. 24. Place 1 tablespoon of batter into the hot pan.
25. 25. Cook the pancakes until golden brown over medium heat.
26. 26. The pancakes take about 2 minutes per side.
27. 27. Transfer cooked pancakes to a plate.
28. 28. Cover them with aluminum foil to keep them warm.
29. 29. Use the remaining fat and batter to bake another 5 to 6 pancakes.
30. 30. Serve the pancakes with the cooled cherry compote.
31. 31. Dust the pancakes with erythritol powdered sugar.

Nutrition per serving

• kcal: 576
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 87 g