Whole-grain pancakes with apple cream quark

Ingredients for 4 servings:

• ½ cube of yeast
• 250 ml milk, lukewarm
• 250 g wheat flour (wholemeal)
• 1 egg(s)
• 1 tbsp honey
• 1 pinch of salt
• 2 apples
• ½ lemon(s)
• 2 tbsp maple syrup
• 150 ml cream
• 250 g low-fat curd cheese
• 1 tbsp sugar
• 1 pinch of cinnamon
• 1 packet of vanilla sugar
• Clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

American pancakes

Dissolve the crumbled yeast in the milk, mix with the flour, egg, honey, and a pinch of salt, and let the dough rise for 20 minutes. Dice the peeled apples and drizzle with the juice of half a lemon. Heat the maple syrup, bring the apple pieces to a boil, and then set aside. Whip the cream until stiff peaks form and fold into the quark. Mix the quark with the sugar, vanilla sugar, cinnamon, and the cooled apple pieces. Heat the clarified butter in a pan and fry palm-sized pancakes over medium heat until golden brown on both sides. Drain on kitchen paper and serve with the quark. Drizzle with a little more maple syrup, if desired.