Quark pancakes with strawberries
Poffertjes
Ingredients · Servings 8
- 150 g quark
- 2 eggs
- 60 g buckwheat flour
- 1 tsp baking powder
- Pinch of salt
- Olive oil or butter for frying
- 80 g strawberries
- 1 space
- Optional: powdered sugar or maple syrup
Method · 10 min
- Whisk the quark and eggs together.
- Then whisk the buckwheat flour, baking powder, and a pinch of salt into the batter.
- Heat some olive oil or butter in a large frying pan.
- Using a spoon, divide the pancake batter into 3 dollops in the pan. Do not set the heat too high and wait until the quark pancakes become slightly dry on top.
- Then carefully flip them over and fry the pancakes until golden brown on the other side as well. Do this until all the batter is used up. If all goes well, you should get about 8 pancakes from the batter.
- Slice the banana and remove the tops from the strawberries. Halve the strawberries.
- Serve the quark pancakes with the fruit and garnish with some powdered sugar or maple syrup, if desired.
These quark pancakes are deliciously light and fresh. Topped with Dutch strawberries and banana slices. The quark makes the pancakes nice and soft and fluffy. As a result, they are also a bit thicker than normal Dutch pancakes. This link opens in a new tab. You only need a few ingredients to prepare these quark pancakes. We do not add sugar to the batter. You can optionally make it a little sweeter with some powdered sugar or maple syrup.
Instead of wheat flour, we use buckwheat flour. That is handy if you need to eat gluten-free. This link opens in a new tab. We use banana and strawberry as a topping, but you can add any kind of fruit you like. Or just keep them basic and simply add some maple syrup.
