Quark Pancakes

Ingredients

• 110 g butter
• 125 g whole wheat flour (spelt, emmer or wheat whole grain flour)
• Salt
• 50 g honey
• 250 ml milk (3.5% fat)
• 5 eggs
• 200 g Low-fat quark
• 3 tbsp Lemon juice

Instructions

1. 1.

   Melt 50 g butter in a pan, let it brown slightly and cool a bit.

2. 2.

   Mix the flour with a pinch of salt, then whisk in 1 tsp honey and the milk. Beat in two eggs, then stir in the browned butter.

3. 3.

   Heat a non-stick pan over medium heat and pour portions of batter to make about twelve small pancakes.

4. 4.

   Separate the remaining eggs: beat egg whites with a pinch of salt until stiff; beat yolks with 50 g butter and the rest of the honey until frothy. Stir in quark and lemon juice, then fold in the beaten egg whites.

5. 5.

   Grease four small baking dishes with leftover butter. Spread each dish with a layer of quark mixture, roll three pancakes, and place them side by side in the dishes. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20–30 minutes.