John Myers
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Dessert: Quark Pancakes with Rhubarb Compote
The perfect dessert: quark pancakes with rhubarb compote recipe with a picture and simple step-by-step instructions.
for the compote:
- 1 pinch Salt
- 250 g Lowfat quark
- 100 g Fine oat flakes
- Oil for frying
- 350 g Rhubarb
- 100 ml Apple juice or currant juice
- 2 tbsp Honey or rice syrup
- In the first step, separate the eggs and beat the egg whites with a pinch of salt until stiff. In another bowl, mix the egg yolks with low-fat quark and oat flakes and leave to soak for a few minutes. Finally fold in the egg whites and fry small buffers in heated oil in a pan. Fry for about 2 minutes on each side, over medium heat. It’s best to keep the buffers warm in the oven at 100 degrees until they’re all done.
For the compote:
- Dust the buffers with powdered sugar as desired and serve with the warm rhubarb compote. Incidentally, I also like both very good cold. Of course, you can also eat other compotes or applesauce with the quark buffers.
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