Quark Pfannkuchen: German Quark Pancakes
These über fluffy German pancakes are made with a great portion of protein-packed quark. They're great smothered in apple sauce and more quark!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g quark (plus more for topping)
- 4 eggs
- 220 ml milk
- 250 g all-purpose flour
- 18 g baking powder
- 2 Tbsp pure maple syrup
- 1/4 tsp salt
- some butter or oil for cooking
- 3/4 kg apples (net weight, about 4 large apples)
- 1/2 Tbsp fresh lemon juice
- 2 Tbsp brown sugar
- 1 tsp ground cinnamon
- .5 tsp ground cardamom
- 1 pinch salt
- 1/2 tsp pure vanilla extract
- 100 ml water
Instructions
- 1
Whisk together all ingredients and set aside for 5 minutes. Cook pancakes on medium heat (350 degrees Fahrenheit on griddle) for a couple of minutes on each side. Makes about 16 small pancakes.
- 2
Peel, core and chop apples into medium sized pieces. Immeditely toss in the lemon juice.
- 3
Combine with water, spices, salt and syrup in a medium sized pot and bring to a boil. Once boiling, stir, cover with a lid, and cook on medium for 10 minutes.
- 4
Remove from heat and puree to your liking (I use an immersion blender and I like some chunks, so I didn't puree all of my apples).
- 5
Add vanilla and stir. Serve warm or cold with the pancakes and lastly top with more quark.