Experience the magic of German breakfast with these incredibly light and protein-rich quark pancakes. A beloved morning treat that transforms simple ingredients into cloud-like pancakes, these traditional German delights offer a perfect balance of sweetness and substance. Unlike traditional American pancakes, these quark-based beauties have a unique texture and nutritional profile that makes them a wonderful way to start your day.
Ingredients
For the Pancake Batter:
- 8.8 oz (250g) quark (20% fat)
- 2 large eggs
- 2 tablespoons (30g) granulated sugar
- 1 packet vanilla sugar (8g) or 1 teaspoon vanilla extract
- 3 tablespoons (24g) cornstarch
- 1 teaspoon (5g) baking powder
- 1 pinch of salt
- 2-3 tablespoons butter or oil for frying
Optional Toppings:
- Fresh seasonal fruits
- Powdered sugar
- Honey
- Maple syrup
- Whipped cream
- Berry compote
Instructions
- Prepare the Batter:
- In a large mixing bowl, combine quark, eggs, sugar, and vanilla sugar
- Whisk until smooth and well incorporated
- Ensure no lumps remain in the mixture
- Add Dry Ingredients:
- Sift cornstarch and baking powder into the wet mixture
- Add a pinch of salt
- Gently fold everything together until you achieve a uniform batter
- Be careful not to overmix
- Cook the Pancakes:
- Heat a non-stick pan over medium heat
- Add a small amount of butter or oil to coat the surface
- Drop approximately 2-3 tablespoons of batter per pancake
- Cook for 2-3 minutes until bubbles form on the surface
- Flip and cook for another 2 minutes until golden brown
- Serve:
- Transfer to serving plates while warm
- Add your chosen toppings
- Serve immediately for best taste and texture
Nutritional Information (per serving, 3 pancakes)
- Calories: 280
- Protein: 15g
- Carbohydrates: 25g
- Fat: 14g
- Fiber: 0g
- Calcium: 150mg
Time Requirements:
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12-14 small pancakes
Pro Tips and Tricks
- Use room temperature ingredients for the best texture
- Don’t overmix the batter to ensure fluffy pancakes
- Keep pancakes warm in a low-temperature oven while making the entire batch
- If the batter seems too thick, add a splash of milk
- Test the pan temperature with a small amount of batter first
Variations and Substitutions
- Substitute quark with Greek yogurt or cottage cheese (blended until smooth)
- Add lemon zest for a citrusy twist
- Mix in blueberries or chocolate chips to the batter
- Use whole grain flour instead of cornstarch for added fiber
- For a sugar-free version, use sweetener instead of sugar
Common FAQs
Q: What if I can’t find quark in my local store?
A: You can substitute with Greek yogurt or blend cottage cheese until smooth.
Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator.
Q: Why are my pancakes not fluffy?
A: This might be due to overmixing the batter or using cold ingredients.
Q: Can these pancakes be made gluten-free?
A: Yes, just ensure your cornstarch and baking powder are certified gluten-free.
Storage and Make-Ahead Tips
- Refrigerate: Store leftover pancakes in an airtight container for up to 2 days
- Freeze: Layer pancakes between parchment paper and freeze for up to 3 months
- Reheat: Warm in a microwave for 30 seconds or in a toaster
- Stack: Place parchment paper between pancakes to prevent sticking
- Make-Ahead: Prepare batter the night before and store in the refrigerator
These delightful quark pancakes make for a perfect breakfast or brunch option, offering a protein-rich alternative to traditional pancakes. Their versatility with toppings and ease of preparation make them a fantastic addition to your morning routine.
