with Quark and Raisins
|Saturated Fat Acids||9.8 g|
|Sugar added||12 g|
|Bread exchange unit||5|
Bring the raisins and wine to a boil in a small pot. Remove from heat and let cool.
Separate the eggs. Split the vanilla bean lengthwise and scrape out the seeds with a sharp knife.
Mix together the yolks, vanilla bean seeds, quark, flour, milk and cane sugar until combined.
Beat egg whites to very stiff peaks.
Gently fold the egg whites into the quark mixture.
Transfer batter to a buttered oven-proof pan and heat over medium heat until thickened.
Drain the raisins (discard liquid) and sprinkle over the batter. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until set, 15-20 minutes.
Tear the finished pancake into pieces with two forks and divide among plates. Sprinkle with a little powdered sugar, if desired, and serve.