Quark Butter Pancakes with Roasted Plums and Bourbon Vanilla Ice Cream

5 from 4 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 166 kcal



  • 50 g Brown butter
  • 100 ml Milk
  • 50 g Quark
  • 25 g Sugar
  • 80 g Flour
  • 2 Eggs
  • 1 pinch Salt
  • 1 pinch Baking powder
  • 1 tbsp Butter

ice cream

  • 300 ml Milk
  • 100 ml Cream
  • 80 g Sugar
  • 2 Egg yolk
  • 1 Vanilla pod
  • 50 ml Milk
  • 400 g Preserved plums



  • For the pancake, stir all the ingredients into a batter and bake small pancakes in butter.

ice cream

  • For the ice cream, heat the milk and cream with sugar, let it cool a little and fold in both egg yolks. Boil a scraped-out vanilla pod with 50 ml milk and stir into the mixture, put in the cold, stir in the ice cream maker and let it freeze. Serve with the preserved plums.


Serving: 100gCalories: 166kcalCarbohydrates: 20.5gProtein: 2.8gFat: 8.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Open Pork Steaks on Grand Marnier Pasta

Bison Fillet in Puff Pastry on Wild Jus with Bacon and Winter Truffle, Served with Napkin Dumplings