Quark Pancakes with Plum Compote

Ingredients

• 50 g Raisins
• 500 g ripe plums
• 1 small lemon
• 1 cinnamon stick
• 1 star anise
• 150 ml red grape juice
• 0.5 Vanilla pod
• 3 eggs
• 50 g honey
• 400 g low‑fat quark
• 50 g whole grain semolina (spelt or wheat)
• 4 tbsp milk (3.5 % fat)
• a pinch salt
• 30 g butter (2 tbsp)
• powdered erythritol sugar

Instructions

1. 1.

   Soak raisins in a little water for 30 minutes.

2. 2.

   While the raisins soak, wash, halve and pit the plums for the compote. Squeeze the lemon and combine 2 tbsp juice with plums, cinnamon, and star anise in a pot; bring to a boil. Deglaze with grape juice and simmer over medium heat for about 5 minutes. Remove from heat and let cool.

3. 3.

   Split the vanilla pod lengthwise and scrape out the seeds. Separate the eggs. Whisk yolks with vanilla seeds and honey until frothy. Add quark, semolina, and milk; mix in drained raisins and let batter rest for ~20 minutes.

4. 4.

   Whip egg whites with a pinch of salt to stiff peaks and fold into the batter. Melt butter in a skillet and pour in the mixture. Spread smoothly, cook over medium heat, flip once, then break apart with a spatula. Dust quark pancakes with powdered erythritol sugar, serve with plum compote while warm.