BLT Quark Pancakes with Chipotle Bourbon Dressing

BLT Quark Pancakes with Chipotle Bourbon Dressing

prep time

minutes
cook time

minute
servings
6

Ingredients
























Cooking Instructions

For chipotle bourbon dressing:


1

In small saucepan over medium heat, bring bourbon, if using, to a boil. Cook until liquid is reduced to about 2 tablespoons, about 3 to 4 minutes. Transfer to bowl; add olive oil, apple cider vinegar, maple syrup, chipotle pepper and garlic. Season with salt and pepper to taste; whisk to combine. Set aside until ready to serve.


For quark pancakes:


1

Beat egg whites with electric mixer until stiff peaks form, about 5 minutes.


2

Combine 8 ounces quark cheese, buttermilk and egg yolks in separate, larger mixing bowl. Add flour, honey, baking soda and salt to batter, stirring gently until just combined.


3

Stir small scoop of egg whites into mixture to lighten batter; fold in remaining beaten whites with spatula.


4

Heat skillet over medium heat. Coat with butter or cooking spray. Pour 1/3 cup pancake batter onto center of hot skillet for entrée-sized pancakes. Cook until bubbles appear on pancake’s surface. Using spatula, gently flip the pancake; cook second side until golden. Repeat with remaining batter. Keep pancakes warm in low oven.


5

To serve: Place remaining 8 ounces quark cheese in mixing bowl. Add heavy cream. Using electric mixer with whisk attachment, whisk until quark is whipped, about 3 minutes. Stir in lemon zest. Stack pancakes on serving plates; top with bacon, tomato slices, halved cherry tomatoes and arugula. Add dollop of whipped quark cheese and drizzle with reserved dressing.


Ingredients
























Cooking Instructions

For chipotle bourbon dressing:


1

In small saucepan over medium heat, bring bourbon, if using, to a boil. Cook until liquid is reduced to about 2 tablespoons, about 3 to 4 minutes. Transfer to bowl; add olive oil, apple cider vinegar, maple syrup, chipotle pepper and garlic. Season with salt and pepper to taste; whisk to combine. Set aside until ready to serve.


For quark pancakes:


1

Beat egg whites with electric mixer until stiff peaks form, about 5 minutes.


2

Combine 8 ounces quark cheese, buttermilk and egg yolks in separate, larger mixing bowl. Add flour, honey, baking soda and salt to batter, stirring gently until just combined.


3

Stir small scoop of egg whites into mixture to lighten batter; fold in remaining beaten whites with spatula.


4

Heat skillet over medium heat. Coat with butter or cooking spray. Pour 1/3 cup pancake batter onto center of hot skillet for entrée-sized pancakes. Cook until bubbles appear on pancake’s surface. Using spatula, gently flip the pancake; cook second side until golden. Repeat with remaining batter. Keep pancakes warm in low oven.


5

To serve: Place remaining 8 ounces quark cheese in mixing bowl. Add heavy cream. Using electric mixer with whisk attachment, whisk until quark is whipped, about 3 minutes. Stir in lemon zest. Stack pancakes on serving plates; top with bacon, tomato slices, halved cherry tomatoes and arugula. Add dollop of whipped quark cheese and drizzle with reserved dressing.


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