Allow resting time
Finely ground oats absorb liquid. Stir the rested batter again before adding small portions to the pan.
European Recipe
Oat and quark pancakes with warm pears
Rest the oat batter while the pears soften. Cook small pancakes over moderate heat until fully set.
Total time
35 min
Calories
489 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
A warm oat and quark breakfast
Finely ground oats bind the quark batter as it rests. Small portions are easier to turn and cook through. The pears cook with water only. This makes two breakfast portions without extra toppings.
Breakfast
Meals
Autumn Recipes
Fruit
Recipe
Oat and quark pancakes with warm pears
Small golden pancakes made from ground oats, quark and eggs, served with tender warm pears.
Ingredients
2 servings
Method
-
1
Rest the batter
Finely grind the oats in a blender. Mix until smooth with quark, eggs, 60 ml water, sugar and salt. Rest about 10 minutes; this phase is included in the preparation time.
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2
Soften the pears
Meanwhile cut the pears into about 1 cm cubes. Simmer gently, covered, with the remaining 60 ml water for about 8 minutes until soft. Cook longer and add a little water if needed. Keep warm.
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3
Cook the pancakes
Divide oil between both batches. In a large non-stick pan make 8 small pancakes in total, about 9 cm across, cooking half the batter per batch. Fry over medium-low heat about 3 to 4 minutes per side until golden and fully set and cooked in the centre. Lower the heat and cook longer if needed; no raw batter should remain.
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4
Serve
Divide the pancakes and all the warm pears between plates and serve immediately. This makes two breakfasts, each with half the pancakes and fruit.
Kitchen know-how
Tips for Oat and quark pancakes with warm pears
Keep the heat moderate
The quark-rich batter needs time to cook in the centre. If it browns too quickly, lower the heat and continue until fully cooked.
Variations
How to adapt this recipe
Use the same peeled and cored weight of apple instead of pear. Cook until soft; timing, sweetness and nutrition may differ.
Stir 0.5 g ground cinnamon into the batter. This addition is outside the base nutrition estimate.
Nutrition per serving
489kcal
51.3 gCarbohydrates
25.8 gProtein
18.3 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Oat and quark pancakes with warm pears
The base recipe is not specifically gluten-free. Those who need this must use appropriately labelled oats and check all other ingredients and preparation.
No. Finely ground oats, quark and eggs form the batter. No extra flour or baking powder is called for.
The batter is designed for small, fairly thick pancakes. Large thin ones are harder to turn with these proportions and need an adapted method.
No. The calculation includes pancakes, all frying oil and all the cooked pears. Added syrup, nuts or dairy products change the values.
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