Rinse millet under running water and drain well. Heat butter in a pan and lightly sauté millet. Add water and sugar, simmer for about 40 minutes on low heat. Remove from heat and cool.
Separate 2 eggs.Whisk egg yolks with the whole egg and quark. Add to millet and season with salt. Beat egg whites until stiff and fold into mixture.
Heat clarified butter in a nonstick pan. Pour batter into pan and cook pancakes until golden brown on both sides. Toast flaked almonds in a dry pan. Drain pineapple. Arrange pancakes on plates, sprinkle with almonds and place pineapple around. Serve.