Apple pancakes with cranberries

For 4 people
  • 3 eggs (size M)
  • 250 g flour
  • 1 pinch Salt
  • 375 ml milk
  • 500 g Lean quark
  • 2 EL Sugar
  • 1 Msp cinnamon
  • 2 packet vanillin Sugar
  • 3 apples
  • 3 EL lemon juice
  • 4 TL Oil
  • Photo 2: Cranberries to decorate
60 minutes
light
1.
Separate eggs. Mix the flour, salt, milk and egg yolk with the whisk of the hand mixer and let it soak for about 30 minutes. Mix the quark, sugar, cinnamon and vanillin sugar until smooth. Peel the apples, core them with an apple cutter and cut into approx. 1/2 cm thick slices. Drizzle immediately with lemon juice. Beat the egg whites until stiff and fold into the batter. Heat 1 teaspoon of oil in a non-stick pan and add 4 balls of dough (2-3 tablespoons). Place a slice of apple on each pancake. Approx. Fry for 2 minutes on each side and keep warm. Continue until the batter is used up. Arrange 4 apple pancakes with cinnamon quark on each plate
2.
Photo 2: Decorate with cranberries
1 person approx:
  • 580 kcal
  • 2430 kJ
  • 32 g protein
  • 15 g fat
  • 77 g carbohydrates

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