American-style Quark Pancakes
Ingredients
- 2 free-range eggs, separated
- 1 tsp icing sugar
- pinch of salt
- 50g The Lake District Dairy Co. Quark
- 80ml milk
- 100g plain flour (extra if needed)
- 1/2 tsp baking powder
- tray of blueberries
- extra quark, for topping
Method
- 1
Whisk the egg yolks in a bowl. Add the milk and quark and mix. Next, mix in the sugar, baking powder and salt.
- 2
Slowly sprinkle in the flour whilst whisking. (You want it to be the consistency of thickened cream.) In a separate bowl, whisk the egg whites until you have thick peaks. Carefully fold into the other mixture.
- 3
Heat a frying pan and add some butter, then dollop in a large spoonful of the mixture. Fry for two minutes, turn over when golden and crispy and cook for a further one minute. Cook the rest of the mixture in the same way and serve straight away with a dollop of quark, a drizzle of maple syrup and a few blueberries.
PER SERVING: 2.7g FAT (Excluding extras)
American-style Quark Pancakes was taken from COOK VEGETARIAN
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- 2 free-range eggs, separated
- 1 tsp icing sugar
- pinch of salt
- 50g The Lake District Dairy Co. Quark
- 80ml milk
- 100g plain flour (extra if needed)
- 1/2 tsp baking powder
- tray of blueberries
- extra quark, for topping
- 1
Whisk the egg yolks in a bowl. Add the milk and quark and mix. Next, mix in the sugar, baking powder and salt.
- 2
Slowly sprinkle in the flour whilst whisking. (You want it to be the consistency of thickened cream.) In a separate bowl, whisk the egg whites until you have thick peaks. Carefully fold into the other mixture.
- 3
Heat a frying pan and add some butter, then dollop in a large spoonful of the mixture. Fry for two minutes, turn over when golden and crispy and cook for a further one minute. Cook the rest of the mixture in the same way and serve straight away with a dollop of quark, a drizzle of maple syrup and a few blueberries.
PER SERVING: 2.7g FAT (Excluding extras)