South Styrian apple curd pancake

Ingredients for 4 servings:

• 400 g apples
• ½ organic lemon(s), juice and zest
• 2 tsp elderberry syrup
• 50 g butter
• 200 ml milk
• 120 g flour
• 150 g low-fat quark (low-fat curd cheese)
• 4 eggs, size M
• 2 tsp vanilla sugar
• 1 pinch of ginger powder
• 1 pinch of salt
• 60 g granulated sugar (fine granulated sugar)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Quarter the apples, core them, and slice them into thin slices. Braise the apple slices in lemon juice, elderberry syrup, and 30g butter for 2-3 minutes. Preheat the oven to 200°C (top/bottom heat). Separate the eggs. Whisk the milk with the flour, low-fat curd cheese, egg yolks, vanilla sugar, ginger powder, and lemon zest until smooth. Stir in half of the apples. Beat the egg whites with salt in a grease-free bowl with a hand mixer until creamy. Slowly add the sugar and beat the egg whites until smooth. Fold the egg whites into the curd cheese mixture until fluffy and as fluffy as possible. Melt the remaining butter in a large, non-stick pan on the stovetop and pour in the Schmarrn mixture. Distribute the remaining apples over the batter. Bake the batter at moderate heat for about 5 minutes. Gently lift the batter with a spatula to check whether the underside is already browned. Once cooked, place the pan on the bottom rack of the oven and bake for about 5 minutes. Then switch the oven to the broiler setting and bake the dough until golden brown, checking the temperature. Tear the Schmarrn into pieces in the pan with two forks and serve with cinnamon and sugar.