Apple and cheese pancakes

Ingredients for 1 servings:

• 200 g cream cheese
• 200 g low-fat curd cheese
• 2 eggs
• 500 g milk
• 150 g buckwheat, ground
• 150 g corn, with ground
• 100 g amaranth, with ground
• 100 g brown rice, with ground
• 2 tsp coriander, ground OR:
• 1 lemon(s), juice
• 120 g peanuts, blanched, ground
• 250 g sugar
• 1 bag of baking powder
• 1 pinch of salt
• 3 apples, approx. 450 g
• Fat, for greasing the pan and lid

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free

In a 28 cm (11-inch) lidded frying pan, combine cream cheese, quark, and egg. Add milk (or lemon juice if desired). Mix all the dry ingredients together and slowly add the mixture. Grate the apples around the semolina, add them, and then cook on medium heat for a good 5 minutes. Pour into the greased frying pan, close the lid, set the stovetop to level three of 6, and bake for about 120 minutes. If you don’t want the edges and bottom to brown, use level two. If the surface is dry, shake the pan; the cake should now move freely. Place a board over the cake, turn the pan upside down, and remove it. Let it cool before slicing. My own recipe.