Mix the flour and baking powder in a bowl and set aside.
In another bowl, beat the soft but not runny butter with sugar, vanilla sugar, salt and lemon zest for a good 3 minutes on the highest level until creamy. Gradually add the eggs slowly, beat for a good 1 minute per egg, only then add the next egg. Now carefully add the quark and continue beating vigorously. Slowly pour in the buttermilk and continue beating briefly on the lowest setting. Finally, pour the flour and baking powder mixture over it and stir until the flour is well distributed. The dough should be thick at the end. Correct with a little sparkling water or a little flour if necessary.
After all the ingredients have been mixed together, cover the bowl and let the dough rest in a warm place for a good 30 minutes.
Brush the heated waffle iron with a little oil and pour in some batter. After about 2 minutes of baking time (depends on the device, so please be careful and check if necessary) carefully remove the waffles. Brush the waffle iron again with oil and pour in some batter again.
If you want to make a buffer, just heat a pan and add some oil. Now add some batter with a large spoon, depending on how big the pan is, you can fry 3-5 small buffers in it. Since they diverge a little, don`t put them too close to each other. Bake the buffers on each side until golden on medium heat, 1-2 minutes on each side.
Sprinkle the finished waffles or pancakes with sugar and cinnamon as desired or serve with applesauce.
The waffles taste particularly good when flavored quark, such as lemon, strawberry or vanilla, is used. The waffles or the buffers are very soft and fluffy and by no means dry. The amount of sugar can be adjusted to the taste, we like it sweet!
The waffles can also be prepared with low calories, here the sugar can simply be replaced with sweetener and the butter with semi-fat butter. I`ve already baked the waffles without butter and they tasted great too, not dry.
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