Description
Delight in the airy, light texture of these fluffy quark pancakes, a unique twist on a breakfast classic that promises a delicious start to your day.
Ingredients
Scale
- 250 g Quark (Magerquark or Vollquark)
- 3 Large Eggs
- 1 Pinch of Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Vanilla Extract (optional)
- 1 Tablespoon Honey or Sugar (to taste)
- Butter or Oil for Frying
Instructions
- Combine the quark, eggs, salt, baking powder, and vanilla extract in a large mixing bowl. Whisk or blend until smooth.
- Preheat your non-stick skillet over medium heat and add butter or oil.
- Spoon approximately a quarter cup of the batter onto the skillet, allowing space between pancakes.
- Watch for bubbles on the surface after about 2-3 minutes.
- Carefully flip each pancake and cook for another 2-3 minutes until golden brown.
- Keep cooked pancakes warm in a low-temperature oven while you finish the batter.
- Serve warm with your favorite toppings.
Notes
Batter can be prepared ahead of time. Use non-dairy substitutes like cashew cream for a dairy-free option.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 180mg