Fruity quark pancakes with raspberry sauce

Fruity quark pancakes with raspberry sauce: fluffy pancakes made with low-fat quark, egg and spelt flour, served with warm raspberries and a hint of vanilla.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 330 kcal per serving
• Protein: 22 g
• Fat: 8 g
• Carbs: 40 g

Ingredients

• 250 g low-fat quark
• 2 eggs
• 60 g spelt flour
• 2 tbsp coconut sugar
• 1 splash of clarified butter
• 200 g raspberries
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan

1. Separate the eggs and whisk the egg whites with the salt until stiff, so you get firm whisked egg whites.
2. Stir the egg yolks with the low-fat quark, spelt flour, baking powder, coconut sugar and vanilla extract into a smooth batter.
3. Carefully fold the whisked egg whites into the quark mixture so the batter stays light. Meanwhile, warm the raspberries in a small pan until they turn into a fruity sauce.
4. Heat the clarified butter in a non-stick frying pan over a medium heat. Add small portions of batter to the pan and cook the pancakes slowly on both sides until golden brown.
5. Leave the finished pancakes to rest briefly on a plate so they stay moist inside.
6. Plate the quark pancakes and spoon the warm raspberry sauce over them. A little extra quark goes well with them if you like.

Good to know

These pancakes are soft and light, yet still nicely satisfying. The warm raspberry sauce makes them especially juicy and brings a fresh tartness to breakfast.

Swaps

Spelt flour → oat flour (more fibre) | coconut sugar → date paste (less processed) | clarified butter → ghee (good for high heat) | low-fat quark → skyr (similar protein content)

Allergens

Contains milk, egg and gluten. Usually well suited to children if the pancakes are cooked soft, and fine during pregnancy with fresh ingredients handled hygienically.