German cuisine · Breakfast & Eggs

Buckwheat Pancakes with Quark

Thin, nutty-tasting buckwheat pancakes with fresh herb quark made from chives and parsley.

Ingredients · for 4 servings

• 150 g buckwheat flour
• 100 g flour
• 3 eggs
• 500 ml milk
• 1/2 tsp salt
• 500 g quark
• 1 bunch chives
• 1/2 bunch parsley
• 3 tbsp cream
• 3 tbsp clarified butter
• Salt, pepper

Instructions

1. Mix the buckwheat flour, flour and 1/2 tsp salt, add the eggs and gradually stir in the milk, until a smooth, thin batter forms; let it swell for 20 min.
2. Cut the chives into fine rings and finely chop the parsley leaves.
3. Stir the quark with the cream until creamy, fold in the herbs and season generously with salt and pepper, then chill.
4. Heat a little clarified butter in a 24 cm non-stick pan until it lightly smokes, and stir the batter once more.
5. Pour in a thin ladle of batter, swirl to spread it, and bake for 1–2 min. per side, until the edge lifts and the underside is browned in spots; repeat with the remaining batter and keep warm.
6. Spread the pancakes with the herb quark, roll up loosely and serve immediately.