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Spreewald Quark Pancakes | Fluffy Brunch Classic
(0)
25 min
Quick
Knuspr-Küche
Traditionelle Spreewälder Quarkplinsen sind der Inbegriff deutscher Brunch-Gemütlichkeit: goldbraun in feiner Butter ausgebacken, herrlich saftig durch frischen Speisequark und durch untergehobenen Eischnee unvergleichlich luftig. Warm serviert mit Zimt und Puderzucker.
Ingredients
Preparation method
Separate the eggs. Beat the egg whites with a pinch of table salt in a grease-free bowl until stiff and set aside.
In a mixing bowl, stir the egg yolks with the quark, whole milk, sugar, vanilla sugar, and fine zest of the organic lemon until smooth.
Mix the wheat flour with the baking powder and briefly stir into the quark mixture. Gently fold in the stiff egg whites in two batches so the batter stays nice and fluffy.
Chef's tip
Fry over moderate to medium heat so that the pancakes cook completely through on the inside while the outside turns an appetizing golden brown.
For even more freshness, a small splash of lemon juice can also be added to the quark mixture.
30 min
Under an hour
