| Ingredients:
350g Quark, drained.
2 eggs.
1 1/2 tbsp sugar.
3 tbsp sour cream.
1 tsp lemon juice.
1 tsp grated lemon rind.
3 tbsp flour.
Pinch of salt.
Butter for frying.
Cinnamon, sugar and sour cream for serving.
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Method:
Drain the quark overnight to remove
most of the moisture.
Cook's tip:
To drain the quark wrap it in a layer or two of
cheesecloth or muslin, place in a sieve atop a
bowl and refrigerate overnight with a heavy weight
on top.
Force the quark through a sieve.
Beat the eggs in another bowl and
add to the quark along with the sugar, sour cream,
lemon juice and rind. Mix together well.
Add the salt and the flour, one
teaspoon at a time, mixing between each addition.
The mixture should be very smooth and quite thick.
Place the mixture in the fridge
for 1 hour.
Heat a frying pan and add enough
butter to coat the bottom. Add in approximately
1 heaped tablespoon of mixture for each pikelet
and spread out evenly with the spoon to form circles
of around 5cms diameter and 6-8mm thick.
Cook each side until lightly golden,
as you would a pikelet. Serve immediately.
Makes around 15-20 pikelets.
Serving:
Sprinkle with cinnamon and sugar,
and serve with sour cream, vanilla sauce or fruit
sauce.
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