Name: Thick Apple Pancakes with Creamy Vanilla Quark
Total time: 25 min
Yield: 4

These thick apple pancakes are a wonderful family meal that brings joy to both young and old. Fresh apple rings are dipped directly into the batter and fried until golden brown, while the creamy vanilla quark provides a balanced pairing. The soft texture and naturally sweet flavor make it an ideal dish for children from three years of age.

Ingredients (for 2 to 3 servings)

2 apples (preferably a sweet, organic variety)
150 g spelt flour (or all-purpose flour)
2 eggs
150 ml milk (or a plant-based alternative)
1 tsp baking powder
1 pinch of cinnamon
1 tbsp canola oil or butter for the pan

For the vanilla quark:

250 g low-fat quark (or thick Greek yogurt)
2 tbsp milk
1 tsp maple syrup or agave nectar
1 pinch of ground vanilla bean

Preparation

Wash and peel the apples, then remove the core using an apple corer. Slice the apples into rings about 1 centimeter thick.
In a bowl, whisk together the flour, eggs, 150 ml milk, baking powder, and cinnamon until you have a smooth batter. Let the batter rest for about 5 minutes until it forms a creamy consistency.
Stir the quark, 2 tbsp milk, maple syrup, and ground vanilla together in a small bowl until creamy. Set the finished quark aside until ready to serve.
Heat the oil or butter in a non-stick pan over medium heat. Dip the apple rings individually into the batter, ensuring they are completely coated.
Place the coated apple rings in the pan and fry for about 3 to 4 minutes on each side until golden brown.
Let the finished pancakes cool briefly on a plate. Always test the temperature before serving, as the apples inside can get very hot.

Variations & Tips

Fruity variation: Pears are an excellent substitute for apples in this recipe.
Storage: The finished pancakes will keep in the fridge for up to 2 days. They also freeze wonderfully (place parchment paper between the rings) and can be easily reheated in the toaster.
For the whole family: Adults can elevate their portion with roasted almond slivers, chopped walnuts, or an extra drizzle of maple syrup.

Allergy & Safety Information

This recipe contains gluten (flour), eggs, and dairy. Always introduce new ingredients one at a time and in small amounts to carefully observe any potential reactions.

Ensure that young children are sitting upright while eating and are never left unattended. If you have any uncertainties about nutrition or possible allergies, please consult your pediatrician.

Nutritional Information

The apples provide important fiber and vitamins that support healthy digestion. Quark is an excellent source of protein, which is valuable for building muscle and bone during this active stage. Spelt flour is pleasantly filling and gives your child the necessary energy for the day.

Ingredients (for 2 to 3 servings)

2 apples (preferably a sweet, organic variety)

150 g spelt flour (or all-purpose flour)

2 eggs

150 ml milk (or a plant-based alternative)

1 tsp baking powder

1 pinch of cinnamon

1 tbsp canola oil or butter for the pan

For the vanilla quark:

250 g low-fat quark (or thick Greek yogurt)

2 tbsp milk

1 tsp maple syrup or agave nectar

1 pinch of ground vanilla bean

Preparation

Wash and peel the apples, then remove the core using an apple corer. Slice the apples into rings about 1 centimeter thick.

In a bowl, whisk together the flour, eggs, 150 ml milk, baking powder, and cinnamon until you have a smooth batter. Let the batter rest for about 5 minutes until it forms a creamy consistency.

Stir the quark, 2 tbsp milk, maple syrup, and ground vanilla together in a small bowl until creamy. Set the finished quark aside until ready to serve.

Heat the oil or butter in a non-stick pan over medium heat. Dip the apple rings individually into the batter, ensuring they are completely coated.

Place the coated apple rings in the pan and fry for about 3 to 4 minutes on each side until golden brown.

Let the finished pancakes cool briefly on a plate. Always test the temperature before serving, as the apples inside can get very hot.

Variations & Tips

Fruity variation: Pears are an excellent substitute for apples in this recipe.

Storage: The finished pancakes will keep in the fridge for up to 2 days. They also freeze wonderfully (place parchment paper between the rings) and can be easily reheated in the toaster.

For the whole family: Adults can elevate their portion with roasted almond slivers, chopped walnuts, or an extra drizzle of maple syrup.

Allergy & Safety Information

This recipe contains gluten (flour), eggs, and dairy. Always introduce new ingredients one at a time and in small amounts to carefully observe any potential reactions.

Ensure that young children are sitting upright while eating and are never left unattended. If you have any uncertainties about nutrition or possible allergies, please consult your pediatrician.