Delicious pancakes with spring quark

Ingredients for 4 servings:

• 100 g wheat flour type 405
• 3 eggs
• 0.2 liters of milk
• 1 dashes mineral water
• 1 pinch of salt
• 150 g low-fat curd cheese
• 3 tbsp cream yogurt
• e.g. olive oil
• 1 clove(s) garlic
• ½ bunch chives
• ¼ cucumber(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Put the flour in a bowl and beat the eggs on top, pour in the milk and a little mineral water, and add a pinch of salt. Mix well with a hand mixer. If necessary, you can also use a whisk, but you will need to stir vigorously for a few minutes. Place the thick batter in the refrigerator for at least 1 hour. Put the quark and yogurt in a bowl and drizzle with olive oil. Thinly slice the garlic and quarter them. Drizzle with a little olive oil and add plenty of salt. Smooth the mixture into a puree with a knife. Finely chop the chives, finely grate the cucumber, add everything to the quark, and mix well. Season with pepper; you probably don’t need any more salt. For the pancakes, add a little oil to a 25 cm diameter pan and heat until very hot. Stir the batter again with a whisk before baking. When the oil is hot, add 3/4 of a ladleful of batter to the pan and swirl the pan to spread evenly. Immediately turn the heat down half a notch. Cook until the top of the pancake is just a little runny. Turn the pancake over and cook until both sides are golden brown. Continue cooking until all the batter is used up. Meanwhile, keep the pancakes warm in the oven at 80°C. Serve with the quark. Watch the recipe video here: https://youtu.be/Gl9leva6oQY 160 kcal per serving.