German Quark Pancakes Quarkpfannkuchen Recipe
These are fluffy pancakes with quark mixed into the batter, popular in Germany as a sweet lunch or warm breakfast. They are thicker than typical Polish crêpes but thinner than American pancakes, something in between. Thanks to the quark inside they are gently moist and filling, and served with fruit and icing sugar they disappear from the plate surprisingly fast.
Quark in the batter gives these pancakes a unique texture: tender, moist and satisfying without being heavy, somewhere between crêpes and classic fluffy pancakes.
Chef's tips
Use well-drained quark so the batter doesn’t become too runny. Adjust the amount of milk slightly depending on how moist your quark is – the batter should be thick but pourable.
How to serve
Serve stacked on a plate with fresh berries, sliced fruit or a quick berry compote, plus a generous dusting of icing sugar or a drizzle of honey.
Ingredients
- quark - 250 g
- wheat flour - 200 g
- milk - 250 ml
- egg - 3 piece
- sugar - 40 g
- vanillin sugar - 1 packet
- baking powder - 1 teaspoon
- salt - 0.25 teaspoons
- vegetable oil - 2 tablespoons
- fruit
- icing sugar - 2 tablespoons
Preparation
- Mash the quark with a fork in a bowl so there are no large lumps. If you are using very dry quark, you can add 1–2 tablespoons of milk to soften it.
- Add the eggs, sugar, vanillin sugar and salt to the quark. Mix with a whisk or mixer until smooth.
- Add the flour mixed with baking powder and pour in the milk. Mix until you get a smooth, fairly thick batter with no flour lumps.
- Let the batter rest for 5 minutes to thicken slightly. In the meantime, prepare the frying pan.
- Heat a pan with a little oil over medium heat. Pour portions of batter to form pancakes about 12–15 cm in diameter, slightly thicker than regular crêpes.
- Fry each pancake for 2–3 minutes on the first side, until small bubbles appear on the surface and the edges start to set. Carefully flip with a spatula and fry for another 1–2 minutes, until the other side is golden.
- Place the cooked pancakes on a plate and keep them under a cloth so they don’t cool down too quickly. Repeat until you have used all the batter.
- Serve warm, dusted with icing sugar and with your favourite fruit or jam.
Storage
Store cooled pancakes in the fridge, covered, for up to 2 days. Reheat gently in a dry pan or in the oven; dust with icing sugar and add fruit only after reheating.
