Quark pancakes

Ingredients for 9 servings:

• 80 g millet, 0.5 cup
• 160 g water, 1 cup
• 2 eggs
• 500 g low-fat curd cheese
• 100 g corn, ground
• 100 g buckwheat, ground
• 2 tbsp sugar, more if desired
• ½ tsp salt
• 300 g milk
• Butter, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Gluten-free

Rinse approximately 9 pieces of millet in a 20 cm frying pan with a lid with hot water to remove any bitterness. Add the millet to 1 cup (approx. 160 g) of boiling water, reduce heat, and cook with the lid on for 5-6 minutes. When the water is no longer visible, turn off the heat. Let it swell, usually for 10-15 minutes. It will dry out and become almost white. Then mix all ingredients, including the milk, thoroughly and let it rest for 30 minutes. Add butter to a 20 cm frying pan, heat until hot, add about 1 ladleful of batter, close the lid, reduce the heat slightly, and cook for about 2-3 minutes. The cake should move easily in the pan. Turn it over with two spatulas and cook for another 3 minutes until golden brown. If the heat is too high, it will become too dark. My own recipe