Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Quark dumplings with warm peaches
Soft quark dumplings with warm peaches and plain yoghurt.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm 70 g of flour binds 250 g of quark
- Confirm the simmering time
- Photograph the finished bowls
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 330 kcal
- per serving
- Protein
- 24 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk.
Cooking steps
Mix the quark, egg and flour in a bowl until they come together as a soft, sticky dough. Leave it for 10 minutes.
Bring a wide pan of water to a bare simmer. Turn the dough onto a lightly floured surface, roll it into two ropes about 2 cm thick and cut them into 2 cm pieces.
Lower the dumplings into the water in batches. They rise to the surface in a minute or two; simmer them for 3 to 4 minutes after that, until cooked through to the middle.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Meanwhile, warm the peaches with the water and cinnamon in a small pan for 3 to 4 minutes, until soft.
Lift the dumplings out with a slotted spoon and divide them between two bowls with the peaches and yoghurt.
The useful detail
Validate the flour amount against the moisture of the chosen quark. A wet quark needs a little more flour; test one dumpling first, and if it falls apart, work another spoonful into the dough.
Make it work for you
One serving is Half the dumplings with half the peaches and 50 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Ricotta instead of quark
Richer and softer, so the dough needs a little more flour.
Per serving: about 100 kcal more, about 4 g less protein, about 12 g more fat.
Tinned peaches in juice
Drain them well and warm them briefly. Nutrition is not recalculated for this swap.
2% Greek yoghurt
Thicker, and it sits on the dumplings.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A dumpling breakfast where the quark provides most of the protein, so it is far from the plain flour dumplings it resembles.
| Energy | 330 kcal |
|---|---|
| Protein | 24 g |
| Fat | 4 g |
| of which saturates | 2 g |
| Carbohydrate | 49 g |
| of which sugars | 14 g |
| Fibre | 3 g |
| Sodium | 540 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| quark | 250 g | FDC 172181Cheese, cottage, nonfat, uncreamed, dry, large or small curdFoodData Central has no quark record. Calculated as dry-curd cottage cheese, the closest fresh unripened curd cheese it holds; the two are close in energy and protein, and your pot's label is the exact figure. | 180 kcal | 25.9 g |
| eggs | 56 g | FDC 171287Egg, whole, raw, fresh | 80 kcal | 7.0 g |
| plain flour | 70 g | FDC 169761Wheat flour, white, all-purpose, unenriched | 255 kcal | 7.2 g |
| peaches | 200 g | FDC 169928Peaches, yellow, raw | 78 kcal | 1.8 g |
| water | 30 g | No energy | 0 kcal | 0.0 g |
| ground cinnamon | 0.5 g | FDC 171320Spices, cinnamon, ground | 2 kcal | 0.0 g |
| plain yoghurt | 100 g | FDC 170886Yogurt, plain, low fat | 63 kcal | 5.3 g |
| Whole recipe | Divided by 2 | 657 kcal | 47.2 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Cooked dumplings firm up in the fridge; warm them through in a pan with a little water.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian