Quark pancakes – super moist, just like Grandma's!
Quark pancakes
Ingredients · Servings 8 pieces
- 6 eggs (size M)
- 30 g sugar
- 1 pinch of salt
- 0.5 organic lemon
- 125 g low-fat quark
- 180 ml milk
- 60 g wheat flour (type 405)
- 1 packet of vanilla pudding powder
- 80g butter for frying
Method · 50 min
- For the pancake batter, briefly whisk the eggs and sugar together with an electric mixer, then add a pinch of salt. Wash the lemon thoroughly with hot water and dry it. Grate ¼ teaspoon of zest (enough for 8 pancakes) using a fine grater. Add the lemon zest, quark, and milk to the egg and sugar mixture and stir well.
- Mix the flour with the vanilla pudding powder and add it as well. Stir everything into a smooth dough and let the dough rest for 20 minutes.
- To bake the pancakes, heat a non-stick pan over medium heat and add a little butter. Pour a portion of batter into the center of the pan and gently swirl it. Flip the pancake as soon as the batter is no longer runny. Bake each pancake for 3-4 minutes. Repeat with the remaining batter. Serve the quark pancakes as fresh as possible. Enjoy!
Our moist quark pancakes, made according to Grandma's recipe, are truly amazing. With their light citrus notes and a hint of vanilla, they are simply irresistibly delicious!
Besides that
Cooking is even easier with our cooking mode. It features larger text and a permanently on screen.
You will need: whisk or hand mixer with beaters, mixing bowl, fine grater, coated pan, dough scraper.
Quark pancakes freeze well and will keep for about 2-3 months. To freeze them, let the pancakes cool completely and freeze them with pieces of parchment paper between each pancake. Remove pancakes as needed and let them thaw at room temperature.
