Regina`s Quark – Pancakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 50 g cornstarch
- 250 g quark
- 250 ml milk (or buttermilk)
- 3 egg (s)
- 50 grams sugar
- 0.5 teaspoon ½ vanilla sugar
- 0.5 teaspoon ½ baking soda
- 1 teaspoon Baking powder
- possibly raisins
Print Recipe
Pin Recipe Instructions
- Mix the flour, starch, baking powder and baking soda in a bowl and set aside.
- Beat eggs with sugar and vanilla sugar until thick and creamy (approx. 5 minutes).
- Now add the quark and buttermilk or milk as well as the flour mixture and stir in until everything is well mixed. (Raisins can be added if desired) Now cover the dough and let it stand for 30 minutes.
- Let some butter or oil warm up in a pan, remove the batter from the bowl with a large spoon and add it to the pan. (Either you make 1 large pancake or small pancakes) When the top layer of pancake or pancakes blows, turn quickly and fry again briefly. Turn out onto a plate and continue to fry as before until the dough is completely used up.
- Sugar with cinnamon or applesauce or compote tastes best with it!
- If you don`t like it so sweet, add no or only 1 tablespoon of sugar.
- The quark and egg cakes taste particularly delicious if you use yeast instead of baking powder and baking soda. (Either 10g fresh yeast or 1/2 packet of dry yeast. Process as usual and leave to rest for 30 minutes. They taste light and airy and are particularly fluffy)
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