Description
Goldbraune Quarkplinsen, außen knusprig, innen fluffig und zart, treffen auf warmes, samtiges Apfelkompott mit feiner Zimtnote und fruchtiger Frische – ein duftendes, harmonisches Zusammenspiel aus Süße und Säure.
Ingredients
Scale
- 1000 g Äpfel (z. B. Boskop)
- 1 EL Zitronensaft
- 1 Päckchen Vanillezucker
- 1/2 TL Zimt
- 50 ml Wasser
- 4 Hühnereier
- 500 g Magerquark
- 80 g Weizenvollkornmehl
- 80 g Zucker
- 4 TL Pflanzenöl (Rapsöl oder Sonnenblumenöl)
- 1 TL Puderzucker
Instructions
- Begin by preparing the apples for the compote. Wash, peel, and quarter the apples. Remove the cores and cut the apple quarters into bite-sized pieces. Place the prepared apple pieces into a medium saucepan.
- Sprinkle the apple pieces with 1 tablespoon of lemon juice to prevent browning and to add a fresh flavor. Add 50 ml of water to the saucepan to help cook the apples evenly.
- Add 1 packet of vanilla sugar and 1/2 teaspoon of ground cinnamon to the apples. Stir everything gently so that the apples are evenly coated with the spices and sugar.
- Cover the saucepan with a lid and heat it over medium heat. Let the apples simmer gently for about 10 minutes. Stir occasionally to ensure the apples soften evenly and do not stick to the bottom. The apples should become tender but still hold some shape, forming a soft compote. Remove from heat and set aside to cool slightly.
- While the compote is cooking, prepare the quark pancake batter. In a large mixing bowl, add 4 eggs, 500 g of low-fat quark, 80 g of whole wheat flour, and 80 g of sugar.
- Use a hand mixer or whisk to blend the ingredients into a smooth and lump-free batter. Make sure all the flour is incorporated and the mixture is well combined. The batter should be thick but spreadable.
- Heat a non-stick skillet or frying pan over medium-low heat. Add about 1 teaspoon of vegetable oil (such as rapeseed or sunflower oil) to the pan and allow it to get hot.
- Using a large spoon or small ladle, add a portion of the quark batter to the pan, shaping it into a small, round pancake about 8–10 cm in diameter. Continue adding batter to the pan, making sure not to overcrowd the pan so the pancakes cook evenly.
- Cook the pancakes (Plinsen) over low heat for about 2–3 minutes on the first side, until small bubbles form on the surface and the edges start to firm up. Carefully flip each pancake with a spatula and cook the other side for another 2–3 minutes, until golden brown and cooked through.
- Continue cooking the remaining batter in batches, adding a little more oil to the pan as needed, until you have approximately 20 quark pancakes. Keep the finished pancakes warm on a plate covered with foil or in a low oven while you finish the rest.
- Arrange the warm quark pancakes on serving plates. Dust each portion lightly with powdered sugar for a sweet finishing touch.
- Serve the quark pancakes immediately, accompanied by generous spoonfuls of the homemade apple compote. Enjoy the dish while still warm for the best flavor and texture.
Notes
For the best results, use tart apples like Boskop, which hold their shape well during cooking and provide a nice contrast to the sweet pancakes. Make sure to cook the pancakes over low heat so they cook through without burning. The apple compote can be made in advance and gently reheated before serving. If you prefer, you can add raisins or a dash of nutmeg to the compote for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
