Matjes with curd pancakes
easy
40 mins
40 mins
Ingredients
- 3 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Low-fat curd
- 75 g Flour
- 1 TEASPOON Baking Powder
- 200 ml Milk
- 4 (50 g each) Matie's fillets
- 1 collar Spring onions
- 2 small apples
- 250 g Schmand
- 7-10 Tbsp Sugar
- 2 TEASPOONS green pickled peppercorns
- 2 TABLESPOONS Lemon juice
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Mint leaves and coloured pepper
Directions
- 1
Beat the eggs, salt and pepper with the whisk of the hand mixer until foamy. Add quark and stir in. Mix flour and baking powder, sieve onto the quark egg mixture and stir in. Add 125 ml milk and stir in. Put the quark pancake batter aside for about 20 minutes to swell.
- 2
Meanwhile wash the maties, dab dry and cut into strips. Clean and wash spring onions and cut into fine rings. Wash, peel, halve and core apples. Dice apple halves. Mix sour cream and remaining milk. Season with salt, pepper, sugar, peppercorns and lemon juice. Mix spring onions, matie and apple into the sour cream. Heat oil in a pan, add 3 tablespoons of curd pancake batter to each pan and bake at low heat until golden brown. Bake 9 more pancakes from the remaining dough.
- 3
Season with salt, pepper, sugar, peppercorns and lemon juice. Mix spring onions, matie and apple into the sour cream. Heat oil in a pan, add 3 tablespoons of curd pancake batter to each pan and bake at low heat until golden brown. Bake 9 more pancakes from the remaining dough. Makes about 12 pieces. Arrange the curd pancakes and matie cream on a plate and serve garnished with mint leaves
- 4
Cutlery: Boda Nova
Nutrition Facts
590 kcal
34 g
33 g
36 g
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