Separate the egg and then beat the egg white until stiff, set aside. Beat the egg yolks, sugar and quark with a mixer until frothy, then add the milk and the banana, mix briefly.
Mix the flour, baking powder and salt, fold in by hand and then carefully fold in the stiffly beaten egg white. The egg whites make the pancakes particularly fluffy. Let the thick dough rest for about 15 minutes.
Brush the pan with a little neutral oil and use a large spoon to add batter to the pan over medium heat. The batter should be enough for 10 small to medium-sized pancakes. The pancake shapes itself through the viscous consistency of the dough.
Do not turn the unfinished pancake until air bubbles have formed. To turn, push the pancake turner under the pancake with a quick, jerky movement, otherwise the beautiful shape of the pancake will be lost.
A pancake (approx. 6.5 cm in diameter) has 35 kcal.
Since the pancakes are not particularly sweet, you can spice them up with syrup or icing sugar as you wish. I prefer to eat them with sweet raspberries or strawberries.
Tip: If you have gluten intolerance, you should read the flour package carefully, because some packages say may contain traces of gluten.
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