Quark pancakes, a beloved traditional German breakfast treat, offer a unique and delightful twist on classic pancakes. These light, fluffy, and slightly tangy pancakes are a perfect way to start your morning, combining the rich, creamy texture of quark cheese with a simple yet satisfying cooking method. Whether you’re looking to explore international breakfast cuisine or simply want to try something new, these quark pancakes are sure to become a family favorite.
Ingredients
US Measurements
- 2 large eggs
- 3 tablespoons granulated sugar
- 1 packet (about 1 tablespoon) vanilla sugar
- Pinch of salt
- 1.65 cups (450 g) low-fat quark cheese
- 2/3 cup (75 g) all-purpose flour
- 1 teaspoon baking powder
- Oil for frying
Metric Measurements
- 2 large eggs
- 45 ml granulated sugar
- 1 packet vanilla sugar
- Pinch of salt
- 450 g low-fat quark cheese
- 75 g all-purpose flour
- 5 ml baking powder
- Oil for frying
Step-by-Step Instructions
- In a large mixing bowl, combine eggs, sugar, vanilla sugar, and a pinch of salt. Use a hand mixer to whisk the ingredients until well blended and slightly frothy.
- Stir in the quark cheese, mixing until the mixture is smooth and uniform.
- In a separate bowl, thoroughly mix the flour and baking powder.
- Gradually fold the flour mixture into the quark mixture in two portions using a dough scraper. Be careful not to overmix; stir just until combined.
- Heat a non-stick pan with a thin layer of oil over medium heat.
- For each pancake, add about 2 tablespoons of the quark mixture to the pan, using a spoon to shape it into a round.
- Cook 3-4 small pancakes simultaneously. Fry until the underside is golden brown, approximately 2-3 minutes.
- Carefully flip the pancakes and cook the other side until equally golden and cooked through, about 1-2 minutes.
- Repeat with the remaining batter, adding more oil to the pan as needed.
Nutritional Information
Per Serving (approximately 2-3 pancakes):
- Calories: 180-220
- Protein: 12-15g
- Carbohydrates: 15-18g
- Fat: 8-10g
- Calcium: 15-20% Daily Value
- Preparation Time: 15 minutes
- Cooking Time: 10-15 minutes
- Total Time: 25-30 minutes
- Servings: 3-4
Expert Cooking Tips and Tricks
- Ensure your quark cheese is at room temperature for smoother mixing
- Use a non-stick pan for easier flipping and less oil
- Keep the heat at medium to prevent burning
- Don’t overcrowd the pan to ensure even cooking
- Use a light touch when folding flour to keep pancakes fluffy
Delicious Variations and Substitutions
- Fruit Lovers: Add fresh blueberries or diced strawberries to the batter
- Protein Boost: Replace some flour with protein powder
- Gluten-Free Option: Use gluten-free flour or almond flour
- Dairy-Free Alternative: Substitute quark with Greek yogurt or cottage cheese
- Sweet Variations: Add lemon zest or cinnamon to the batter
Frequently Asked Questions
Q1: What is quark cheese? A quark is a fresh dairy product similar to cottage cheese but smoother and less tangy, popular in German and Eastern European cuisine.
Q2: Can I make these pancakes ahead of time? Yes, you can prepare the batter and refrigerate it for up to 24 hours. Cook just before serving for best results.
Q3: Are quark pancakes healthy? Quark pancakes are relatively healthy, high in protein, and lower in fat compared to traditional pancakes.
Q4: Can I freeze quark pancakes? Yes, cool completely, stack with parchment paper between layers, and freeze for up to 1 month. Reheat in a toaster or skillet.
Q5: What are the best toppings? Classic toppings include cinnamon sugar, applesauce, jam, fresh berries, or a drizzle of honey.
Storage and Make-Ahead Tips
- Refrigerate cooked pancakes in an airtight container for 2-3 days
- Reheat in a skillet or toaster for best texture
- Do not leave at room temperature for more than 2 hours
- Batter can be prepared 24 hours in advance and stored in the refrigerator
Enjoy your homemade quark pancakes – a delightful, protein-rich breakfast that brings a taste of German culinary tradition to your table!