This Blueberry Pancakes with Quark and Wheatgerm recipe came about as a result of a conversation with a friend I had the other day. She told me her two boys love blueberry pancakes but she is struggling to find a reliable, healthy pancake recipe. I hope this recipe is what she is looking for. It contains no added sugar, is very low in fat (quark is actually fat free) and uses wheatgerm, which is rich in folic acid and Vitamin E. There is no need to use an electric mixer and the pancakes are ready in minutes. Once the batter is ready it is important to cook the pancakes straight away to prevent the blueberries from thawing. Enjoy!
2/3 cup flour
2 heaped tablespoons wheatgerm
1 teaspoon baking powder
4 heaped tablespoons quark
1/2 cup semi-skimmed milk
1 cup frozen blueberries
Vegetable oil for frying (use about 1 tablespoon per batch)
Optional: a little icing sugar for sprinkling or maple syrup for drizzling
In a bowl combine the dry ingredients. In a separate bowl whisk together the eggs and quark, then add the milk. Gradually add the dry mixture using a whisk to create a smooth batter (this takes seconds). Fold in the blueberries. Heat up a little oil in a non-stick frying pan, spoon the batter onto the pan and fry on low-medium heat for about 2 minutes on each side. Yields about 18 pancakes.