Blueberry quark cake with maple syrup

Name: Blueberry quark cake with maple syrup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g + 2 tsp butter or margarine; 2 Eggs (size M); 50 g + 2 tablespoons sugar; 1 pinch Salt; 50 g Cottage cheese; 50 g Low-fat curd; 5 TABLESPOONS Milk; 280 g Flour; 2 TEASPOONS Baking Powder; 40 g fresh or frozen blueberries; 75 ml Maple syrup

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g + 2 tsp butter or margarine
2 Eggs (size M)
50 g + 2 tablespoons sugar
1 pinch Salt
50 g Cottage cheese
50 g Low-fat curd
5 TABLESPOONS Milk
280 g Flour
2 TEASPOONS Baking Powder
40 g fresh or frozen blueberries
75 ml Maple syrup

Directions

1
Melt 40 g fat and let it cool down. Mix eggs, 50 g sugar and salt. Stir in cottage cheese, quark, milk and liquid fat. Mix flour and baking powder and stir into the mixture.
2
Heat 1/2 teaspoon fat in a frying pan. Put 4 heaped tablespoons into the pan, form into 1 round cake each. Spread about 5 blueberries on each cake. Fry on medium heat for 2-3 minutes on each side until golden brown.
3
Remove from the pan and keep warm. Bake 12 more pancakes from the remaining dough with 1/2 teaspoon of fat in portions. Arrange the pancakes on plates. Add maple syrup.