Buckwheat Quark Pancakes

Ingredients

• 40 g quark (20% fat)
• 200 ml Milk (3.5% fat)
• 4 eggs
• 20 g raw cane sugar (1 Tbsp)
• 1 tsp Baking powder
• 160 g buckwheat flour
• 1 Banana
• 2 tbsp lemon juice
• 2 Kiwis
• 4 tsp rapeseed oil
• 4 tsp maple syrup
• 4 tsp amaranth pops

Instructions

1. 1.

   Whisk quark with milk, eggs and sugar. Mix baking powder with buckwheat flour and gradually fold into the batter to avoid lumps. Let the dough rest for about 10 minutes.

2. 2.

   Meanwhile peel and halve the banana lengthwise, cut into pieces and mix with lemon juice. Peel and halve the kiwis lengthwise, then slice.

3. 3.

   Bake a total of 12 small pancakes in succession. Heat 1 tsp oil in a pan for each batch. Drop 3–4 spoonfuls of batter onto the hot surface and cook on medium heat for 3–4 minutes per side until golden brown; keep warm in a preheated oven at 80 °C (convection 60 °C, gas: level 1). Use up the dough this way.

4. 4.

   Arrange three pancakes on each plate, spread the fruit beside them. Drizzle everything with maple syrup and sprinkle amaranth pops on top.