Quark Pancakes

I wanted to try making pancakes using Quark, the fresh, soft German cheese, because I thought the texture would be good and similar to using Ricotta cheese in pancakes.  Plus, I'm sure the pancakes using quark are full of protein and calcium!

I found a recipe on a blog on this blog so I just went with that.  The recipe contained a lot of eggs, but no oil or butter, so I added about a tablespoon of canola oil.  We had these with lemon curd, and/or my parent's neighbor's sour cherry preserves!  I thought some German-made jam deserved to go on top of these pancakes.  :)  You'll need your kitchen scale for this one.

Quark Pancakes

adapted from The Sweetest Brunch

200g flour

2 tsp baking powder
150g quark (if this is not easy to get hold of you could substitue with ricotta)
150ml milk
4 eggs
1 tbsp sugar
pinch of salt

1.  Mix the flour and baking powder together. In another, slightly bigger bowl, whisk the eggs, quark, milk & sugar and then whisk the flour-baking powder mix in.

2.  To cook, heat a little oil in a frying pan or griddle and use about 1/4 cup of batter per pancake.  Cook for 3-4 minutes and then flip.  Cook until cooked through and nicely browned.

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