Pfannkuchen and Oven-baked Rhubarb Compote

Today was a Pfannkuchen kind of day. Pfannkuchen are similar to pancakes but large enough to fill and roll.
This recipe is an old family favorite and goes back to my Grandmother. What can I say? My Mum’s and Grandma’s Pfannkuchen are the best. No really. Although I may be a little biased, their Pfannkuchen are as fluffy, thick and satisfying as a Pfannkuchen can possibly be. The secret? Quark (similar to thick Greek yoghurt) and fluffy eggwhites. They also do neither contain any sugar nor baking powder.  There’s only the real stuff in them. Yuhu!
                         

My Mum normally serves Pfankuchen for lunch. Yeah, I know. It's not very nutrious. But my family has a major sweet tooth. If sweet lunches are not your thing, you can also make them for a relaxed Sunday breakfast, or brunch.
And now, no matter what day it is, go ahead and make yourself a large batch of Pfannkuchen, fill them with (homemade) strawberry jam or cinnamon sugar. Then, roll, roll, roll. You know the drill.  As always, enjoy!
              


Pfannkuchen
(makes 7 Pfannkuchen, serves 3)

Ingredients:
2 cups (à 200 ml) milk*
2 cups (à 200 ml) spelt flour*
2 eggs
2 heaping Tbsp quark or thick Greek yoghurt
Pinch of salt

Butter or margarine for frying

Preheat the oven to 150°C (300°F) and place large plate on a baking rack.

Beat eggwhites until stiff. In a medium bowl add egg yolks and salt. Add 1 cup milk and whisk with a whire whisk. Add 1 cup of spelt flour and whisk again. Repeat with the remaining milk and flour.
Now add the quark or Greek yoghurt and whisk well. Gently fold in the stiff  eggwhites. Do not overmix!
Heat a knob of butter in a small nonstick pan. Add just enough dough to cover the bottom of the pan (my pancakes where about 17 cm in diameter). Reduce the heat slightly and bake the pancake until it starts to set on the top. Flip and bake on the other side until golden brown. To keep the pancakes warm, place on the plate in the oven.
Serve warm with compote, jam, cinnamon or whatever you prefer.

*The cups used in this recipe are normal tea cups, not measuring cups. They have an average liquid capacity of 200 ml.


Oven-Baked Rhubarb Compote
(serves 3-4)

Ingredients:
750g rhubarb, skin removed and chopped
1 ½ apples, chopped
2 Tbsp coconut oil, melted
3 Tbsp creamed honey
1 Tbsp vanilla sugar
1 tsp cinnamon
1 tsp cornstarch

In a bowl mix all ingredients until well combined and place into a casserole dish.
Bake for 30-35 minutes at 175°C (350°F).