Quark and oat pancakes
Quark is high in protein, low in fat, so it’s ideal for those who care about their waistline. You can use it as a spread, sandwich cream or to make cakes and puddings. I like using it for pancakes for breakfast, as they set you up for the day, particularly if mixed with oatmeal. Sometimes I add cinnamon to the batter, other times grated zest of a lemon for a zingy taste. If you don’t have oats or want high-protein pancakes, use almond meal instead. These quark and oat pancakes are also ideal as healthy snacks during the day (you can add some nuts and/or dried fruits to the batter for a more wholesome snack). Make them smaller for party snacks and nibbles and serve them with toppings such as smoked salmon, Parma ham, pâté, salami etc.
Ingredients
Method
- Put all ingredients in a bowl and, using an electric mixer, blitz until you get a batter of thick but creamy consistency. Add a spoonful of rapeseed oil and combine.
- Heat a non-stick pan over a medium flame. Lightly oil it, using a paper kitchen towel or silicon brush. Add several spoonful of batter, shaping the drops into circles with the base of the spoon. Cook for about 2 minutes then flip and cook the other side for another minute or so, until brown. Transfer the pancakes to a plate and keep them warm.
- Repeat with the remaining batter.
- Serve the pancakes with maple syrup, honey or fruit compote.