Quark Pancakes with Thyme Peaches
Serves: Serves 2-3
  • ½ cup quark
  • 2 eggs, separated
  • ¾ cup (185ml) milk
  • 1 tsp vanilla bean paste (or extract)
  • 1 cup (150g) plain flour
  • 1½ tsp baking powder
  • pinch salt
  • 2oz (50g) butter, melted
For the peaches:
  • 2-3 ripe peaches
  • 2 tsp fresh thyme leaches, picked
  • 1 tsp butter
  • Maple syrup, to serve
  1. Place the quark, egg yolks (place the whites in a separate bowl), milk and vanilla into a mixing bowl and whisk together.
  2. Stir in the flour and baking powder until just combined (don't stress about lumps) and then fold through the butter.
  3. Throw the salt in with the egg whites, and whisk until they're foamy - don't worry about peaks or anything. Fold through the batter and put a large, heavy based non-stick pan on to heat.
  4. These pancakes cook fine without any oil in a non-stick pan, but I like to add a little butter (your call), and then ladle in heaping spoonfuls of the batter into the pan (about ¼ cup). Cook until bubbles appear on the surface of the pancake, and then flip and cook until the other side is golden brown.
  5. Continue until all the butter is used, cover with foil and keep warm while you make the peaches. Wash and cut the peaches into eighths, then finely chop the thyme. Melt the butter in the pan, add in the herbs and heat for a second, then add in the peaches and cook for a minute, or until they're just tender.
  6. Serve the pancakes with peaches, and plenty of maple syrup.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/02/quark-pancakes-with-thyme-peaches.html