Apple Pancake with Walnuts
The apple pancake with walnuts provides the body with plenty of protein, healthy fatty acids and vitamin D.
Ingredients
- 3 large eggs
- 30 g Honey (2 tbsp)
- 200 g Low-fat quark
- 125 ml Milk (1.5% fat)
- 80 g mixed bread (2 slices; from the day before)
- 300 g small apples (2 small apples)
- 4 walnut kernels
- 2 tbsp Rapeseed oil
- 1 tbsp powdered sugar
Instructions
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1.
Separate the eggs. Beat the yolks with honey, quark and milk in a bowl.
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2.
Cube the bread roughly and fold it in. If the bread is fresh, add a little flour to the dough.
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3.
Place the whites in a tall container, beat them stiff with a hand mixer and fold into the yolk‑bread mixture.
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4.
Wash, dry, quarter, core and cube the apples. Roughly chop the walnuts.
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5.
Heat the oil in a large non‑stick pan, add the apples and nuts, then pour the egg‑bread batter over them. Cover and cook over medium heat for about 4 minutes until golden yellow.
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6.
Cut the pancakes into quarters in the pan, flip, bake for another ~2 minutes, then break into pieces with two spatulas.
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7.
Sift powdered sugar into a tea strainer, dust the apple pancake with it and serve.
