Quark pancakes
35 min · 24 g protein · 295 cals / serving
The pancakes that follow Thursday pea soup, with kvarg whisked into a lättmjölk batter. They come out thin, soft and a little tangy, and are served the Swedish way with berries and a spoon of vanilla kvarg in place of whipped cream.
Ingredients
Batter
- 3/4 cup + 1 tbsp all-purpose flour
- 1/3 tsp salt
- 1 1/2 cups skimmed milk, 0.5% fat, fortified
- 3 eggs
- 3/4 cup quark
- 1 tsp butter, for the pan
To serve
- 2 1/2 cups strawberries, sliced, or thawed frozen berries
- 1 1/4 cups flavoured quark with sweetener, vanilla kvarg
Steps
- Whisk the flour and salt with half the milk into a smooth, lump-free paste, then whisk in the rest of the milk.
- Whisk in the eggs and the kvarg until the batter is completely smooth. Let it rest 10 minutes; it thickens slightly.
- Heat a pancake pan or frying pan over medium-high heat and brush it with a little butter. Pour in a thin layer of batter, tilt to cover the pan, and cook about 1 minute per side until set and golden. Repeat, buttering the pan only when the pancakes start to stick.
- Serve warm, folded or rolled, with the berries and a spoon of vanilla kvarg.
Good to know
My first pancake always fails.
So does everyone's; it is the pan settling to temperature. If they tear when you flip them, the pan is not hot enough or the pancake needs a few seconds more.
Jam instead of berries?
A spoon of strawberry or lingonberry jam is the classic, at about 51 instead of 64. Jam sweetened with sweetener tastes much the same and keeps the sugar down.
Alternative
Per
- Calories
- 89
- Protein
- (34%)
- 7 g
- Fat
- (19%)
- 2 g
- Carbohydrates
- (48%)
- 11 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 97 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1182 kcal goes into the pot and 1407 g of ingredients comes out as about 1325 g of food: 89 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.