Quarkplinsen

Ingredients

• 3 cardamom pods
• 1 small star anise
• 250 ml cherry juice
• 300 g sweet cherries
• 10 g cornstarch (2 tsp)
• 30 g coconut blossom sugar (4 tsp)
• 100 ml milk (1.5 % fat)
• 0.5 packet dry yeast
• 75 g spelt whole wheat flour
• 100 g low‑fat quark
• 1 egg
• 2 tsp Rapeseed Oil
• 2 tsp butter
• 1 tsp powdered erythritol

Instructions

1. 1.

   Break open the cardamom pods, crush the star anise roughly and put both into a tea filter. Tie them together with kitchen twine like a small bag.

2. 2.

   Place the spice bag and cherry juice in a pot, bring to a boil once, then set the pot aside.

3. 3.

   Wash the cherries, drain well and pit them using a cherry pitter.

4. 4.

   Add the cherries to the juice, bring to a boil again and simmer covered over low heat for 3–4 minutes so the cherries remain firm. Remove the spice bag.

5. 5.

   Whisk the cornstarch with 2 tbsp cold water and stir into the hot cherries. Bring to a boil again, then remove from heat and stir in 2 tsp coconut blossom sugar. Let the compote cool.

6. 6.

   Warm the milk in a pot and take it off the stove. Stir in the yeast and remaining coconut blossom sugar. Then add the flour, quark and egg, stirring well, and cover for about 30 minutes to rise.

7. 7.

   Heat 1 tsp oil and butter each in a non‑stick pan over medium heat. Pour 1 tbsp of batter into the pan and cook 5–6 pancakes per batch. Each pancake needs about 2 minutes per side. Transfer finished pancakes to a plate, cover with foil to keep warm. Use remaining fat and batter for another 5–6 pancakes. Plate pancakes with cherry compote and dust with powdered erythritol.

8. 8.