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austrian

Plum Sheet Pancake with Lemon Quark and Toasted Hazelnuts

This baked dish pairs plums, sliced with quark, lemon zest and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced Vegetarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

31 g Protein
81 g Carbohydrates
24 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 46g all-purpose flour 167 kcal
  • 66g eggs 94 kcal
  • 119g whole milk 73 kcal
  • 119g plums, sliced 60 kcal
  • 8g unsalted butter 57 kcal
  • 12g sugar 46 kcal
  • 92g quark 62 kcal
  • 7g honey 21 kcal
  • 0.66 tsp (1g) lemon zest 0 kcal
  • 7g lemon juice 2 kcal
  • 12g hazelnuts, chopped 70 kcal
  • 0.16 tsp (0g) salt 0 kcal

Cooking instructions

  1. unsalted butter
    Heat oven to 425 F (220 C). Butter a small oven-safe skillet or small baking dish.
  2. all-purpose floureggswhole milksugarlemon zestsalt
    Whisk eggs, milk, flour, sugar, lemon zest, and salt into a smooth batter. Pour into the prepared dish.
  3. plums
    Scatter plums over the batter and bake 16-20 minutes until puffed and golden at the edges.
  4. quarkhoneylemon juice
    Meanwhile, stir quark with honey and lemon juice until creamy.
  5. hazelnuts
    Toast hazelnuts in a dry pan 2-3 minutes until fragrant; chop roughly.
  6. quarkhazelnuts
    Serve the warm baked pancake topped with lemon quark and hazelnuts.

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