Breakfast

Buckwheat-Quark Pancakes with Warm Lingonberry-Apple Compote

Name: Buckwheat-Quark Pancakes with Warm Lingonberry-Apple Compote
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 large tart apple (Boskop or Granny Smith), peeled and cut into 1/2-inch dice; 1/2 cup (60 g) lingonberries (frozen are fine; cranberries work too); 2 tbsp water; 1 tbsp honey, for the compote; 1/4 tsp ground cinnamon; 1 strip lemon peel; 1/2 cup (60 g) buckwheat flour; 1/4 cup (30 g) whole-wheat flour; 3/4 cup (180 g) low-fat quark, plus 2 tbsp for serving; 2 large eggs, separated; 1/3 cup (80 ml) milk; 1 tsp baking powder; 1 tbsp honey, for the batter; zest of 1/2 lemon; 1 pinch fine salt; 1 tsp unsalted butter; 1 tsp neutral oil; 2 tbsp roughly chopped toasted hazelnuts

Quark and whipped egg whites make these buckwheat pancakes tender and cloud-light, with an earthy, nutty edge. A spoonful of warm tart apple and lingonberry compote and crunchy toasted hazelnuts finish them.

551cal per serving 26gprotein 77gcarbs 18gfat 15min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this