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Beetroot Pancakes with Vanilla Quark and Strawberries
5
(1)
Under an hour
Knuspr-Küche
Diese leuchtend pinken Rote-Bete-Pfannkuchen sind nicht nur ein optisches Highlight auf dem Frühstückstisch, sondern auch ein echtes Kraftpaket für den Start in den Tag. Die Kombination aus erdiger Rote Bete, feinem Dinkelmehl und einer cremigen Vanille-Quark-Füllung sorgt für ein ausgewogenes Geschmackserlebnis. Mit frischen Erdbeeren und einem Hauch Ahornsirup garniert, begeistern sie Groß und Klein – perfekt für ein gesundes Familienfrühstück oder einen besonderen Brunch.
Ingredients
Preparation method
Ingredients overview
- 100 g cooked beetroot
- 2 eggs
- 300 ml whole milk
- 1 tbsp raw cane sugar
- 100 g spelt flour Type 630
- 1 tsp vanilla extract
- 1 pinch table salt
- 250 g quark 20% fat
- 100 g sour cream
- 150 g fresh strawberries
- 1 tbsp maple syrup
Dough Preparation
Cut the cooked beetroot into cubes and place in a blender. Add eggs, milk, raw cane sugar, salt, and half of the vanilla extract, then blend until a smooth, vibrant pink mixture forms. Finally, stir in the spelt flour until a homogeneous dough is achieved.
Baking Pancakes
Grease a pancake pan with a little oil and heat it. Reduce the heat to medium and bake 6 pancakes one after another. Use about 100 ml of batter per pancake. Bake until golden brown (or dark pink) on both sides.
Filling and Serving
For the filling, stir the quark until smooth with sour cream, the remaining vanilla extract, and a little maple syrup. Wash the strawberries and slice them. Fill the pancakes with the quark cream, top with fresh strawberries, and serve drizzled with additional maple syrup, if desired.
8 min
Under an hour
