Quark Pancakes

Ingredients

• 250 g (1 cup)quark
• 80 g (⅔ cup)plain flour
• 2eggs
• 6 g (1½ teaspoons)baking powder
• 5 ml (1 teaspoon)vanilla extract
• 5 ml (1 teaspoon)olive oil, for cooking

Instructions

1. 1

   Mix the batter

   Combine the quark, flour, eggs, baking powder and vanilla extract in a mixing bowl, stirring until evenly mixed.

2. 2

   Heat the pan

   Warm a little olive oil or vegetable oil in a skillet or frying pan.

3. 3

   Cook the pancakes

   Spoon the thick batter into the pan and spread it with the back of the spoon. Cook until golden on both sides.

4. 4

   Repeat the cooking

   Continue with the remaining batter to make more pancakes.

What are quark pancakes?

Quark is a fresh, mild dairy cheese popular in parts of Europe, while pancakes are a familiar American-style breakfast staple. This recipe brings the two together in small, tender pancakes with a gentle tang.

Quark: Its thick, creamy consistency gives the batter body and helps make the pancakes soft. Baking powder provides lift, while vanilla rounds out the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 9g protein, 13g carbs, 2g fat.

The flour supplies most of the carbohydrates, while quark and eggs contribute protein; the small amount of cooking oil provides fat. Pair a serving with fruit for a fresh addition, or add eggs or yoghurt if you want a more substantial plate.

A simple five-ingredient batter

Wet ingredients: Mix the quark, eggs and vanilla until evenly combined. The eggs help bind the batter, so there is no need to beat them separately.

Dry ingredients: Stir in the flour and baking powder until there are no obvious dry patches. The batter is meant to be thick rather than pourable.

Handling thick batter

Portioning: Use the back of a spoon to spread each mound in the pan. This helps the centre cook through without making the pancakes too thin.

Consistency: Quark can vary in thickness, so avoid adding liquid unless the batter is too stiff to spread. A thick, spoonable mixture is the intended texture.

Look for a golden finish

Colour: Cook the pancakes until golden on both sides, as directed. Keep an eye on them while they cook so the outside does not darken before the centre is done.

Batching: Make several pancakes in succession, adding a little more oil to the pan if needed. Avoid crowding the pan so each one is easy to turn.

Choose a suitable pan

Surface: A non-stick skillet makes it easier to turn these soft pancakes. Heat the pan before adding the batter, then use only a small amount of oil for cooking.

Oil: The recipe allows olive or vegetable oil in the pan. Use a light coating rather than pouring in enough to fry the pancakes.

Serve them your way

Sweet toppings: Fresh fruit, yoghurt, a little honey or jam all suit the mild, vanilla-scented pancakes. Add toppings at the table to keep the surfaces golden.

Savoury pairing: For a brunch plate, serve them alongside eggs or vegetables. Their gentle tang also works with a simple spoonful of plain yoghurt.

Recipe notes & tips

• Mix just until the ingredients are evenly combined to keep the batter tender.
• Use the back of a spoon to spread the thick batter in the pan.
• Cook in batches if the pan is too small to turn the pancakes comfortably.
• Use a light film of oil to help the pancakes release without becoming greasy.
• Serve soon after cooking for the best soft texture.

Variations

• Add lemon: Stir a little finely grated lemon zest into the batter for a fresher flavour.
• Use cinnamon: Add a pinch of ground cinnamon for a warm, spiced note.
• Top with berries: Serve with fresh berries for a fruity breakfast.
• Try savoury toppings: Pair the pancakes with eggs or sautéed vegetables instead of sweet toppings.
• Add chocolate chips: Fold a small handful into the batter for a dessert-style version.

Common mistakes to avoid

• Overmixing: Stir only until evenly combined so the pancakes do not turn dense.
• Making them too thin: Spread the batter gently; a thicker pancake is easier to turn and stays tender.
• Crowding the pan: Leave room to flip each pancake, cooking in batches if necessary.
• Using too much oil: Coat the pan lightly so the pancakes brown rather than fry.
• Turning too soon: Let the first side become golden before flipping, as the thick batter can be delicate.

How to store

Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat gently in a frying pan or microwave until warmed through.

Frequently asked questions