Whole Grain Pancakes with Apple Cream Curd
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cube yeast
- 250 ml milk, lukewarm
- 250 g wheat flour (whole rain)
- 1 egg (s)
- 1 tablespoon honey
- 1 pinch (s) salt
- 2 apples
- 0.5 ½ lemon (n)
- 2 tablespoon maple syrup
- 150 ml cream
- 250 g low-fat quark
- 1 tablespoon sugar
- 1 pinch cinnamon
- 1 packet vanilla sugar
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Dissolve the crumbled yeast in the milk, mix with the flour, egg, honey and a pinch of salt and let the dough rise for 20 minutes.
- Dice the peeled apples and drizzle with the juice of half a lemon. Heat the maple syrup, bring the apple pieces to a boil in it and then set aside. Whip the cream until stiff and fold into the quark. Mix this with sugar, vanilla sugar, cinnamon and the cooled apple pieces.
- Heat clarified butter in a pan and fry palm-sized pancakes on both sides until golden yellow over medium heat.
- Then drain on kitchen paper and serve with the quark. Drizzle with a little maple syrup if necessary.
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