Spelt yogurt pancakes with apple compote and quark

Ingredients for 4 servings:

• 400 g apples, finely diced
• 100 g raisins
• 50 g honey
• 200 ml multivitamin juice
• 1 lemon(s), zest
• 1 tsp, heaped cinnamon powder
• 1 tsp, heaped turmeric powder
• 1 pinch(s) salt and pepper, white, finely ground
• 150 ml skimmed milk
• 1 pack vanilla pudding powder (paradise cream)
• 250 g low-fat curd cheese
• 6 eggs
• 500 g low-fat yogurt, mild
• 2 tbsp honey
• 300 g spelt flour
• 1 pinch of salt
• some rapeseed oil for the pan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Prepare the compote about 2 hours before meals, as it needs time to cool. Wash the apples, peel and core them, and cut them into thin wedges. Wash the lemon, rub it dry, and grate all the yellow peel. Place the lemon in the refrigerator for later use. Park the zest and apple slices briefly. Caramelize the honey in a saucepan. Deglaze the caramel with the fruit juice. Stir in the zest and spices. Add the apple slices and raisins and bring everything to a boil. Cover and simmer the compote gently for 10 minutes to prevent it from falling apart. Do not stir. Then set aside to cool. For the quark dish, make a pudding from the milk and custard powder according to the package instructions. Stir in the quark until a smooth cream forms. For the pancakes, separate the eggs. Whisk the egg whites with a pinch of salt until stiff peaks form. Whisk the egg yolks with the yogurt and honey, then gradually stir in the flour. Finally, fold in the beaten egg whites. In a 20 cm pan, cook eight pancakes one after the other until golden brown on both sides.