Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g low-fat quark
- 2 egg (s)
- 0.5 teaspoon ½ salt
- 60 g suar
- 100 g flour
- 2 teaspoons baking soda
- 1 tablespoon lemon juice, freshly squeezed
- 4 peach (s)
- 2 tablespoon sugar
- 1 shot rum
- 1 packet vanilla sugar
- Oil, for frying
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Dip the peaches briefly in boiling water, peel off the skin and remove the stones. Then cut into cubes, mix with 2 tablespoons of sugar and rum and let steep for 15 minutes.
- Beat eggs with sugar until very frothy. Add the cottage cheese, lemon juice, vanilla sugar and salt.
- Mix the flour with baking powder, sieve into the egg and quark mixture and fold in.
- Heat oil in a pan. Using a tablespoon, add the quark mixture in portions, bake on both sides over a low heat until golden brown.
- Arrange the quark pancakes on the plates with the peaches, sprinkle with powdered sugar.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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