Instructions
Follow the steps and taste along the way.
Preheat the oven and pan
Preheat the oven to 220 °C (425 °F), using conventional top and bottom heat. Place an empty ovenproof pan, about 24 cm in diameter, in the oven so it gets thoroughly hot.
Mix the batter
Whisk the eggs, milk, flour, and salt into a smooth, fairly thin batter with no lumps. Let it rest for 10 minutes while the oven and pan heat up.
Prepare the quark and blueberries
Mix the quark with 10 g maple syrup, 10 ml lemon juice, and finely grated zest from half a lemon. Put the blueberries in a small saucepan with 15 ml water and simmer over low heat for 3 to 4 minutes, until some of them burst and the juice thickens slightly.
Pour the batter into the hot pan
Carefully remove the hot pan from the oven and add the butter. Tilt the pan so the butter melts and coats the bottom and lower sides. Immediately pour the batter into the center and return the pan to the oven.
Bake and serve immediately
Bake for 16 to 18 minutes without opening the oven, until the pancake has risen dramatically and its edges are deep golden. Divide it between two plates and add the lemon quark and warm blueberries. Drizzle the remaining 10 g maple syrup over the top. Serve immediately while the edges are crisp.
