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Fluffy pancakes

updated

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Ingredients for 1 servings:

  • 100 g spelt flour, type 630, or wheat flour
  • 2 eggs
  • 2 tbsp sugar
  • 1 packet of vanilla sugar
  • ½ pack of baking powder
  • 90 ml quark
  • 90 ml yogurt
  • 20 ml milk
  • 1 dashes lemon juice
  • Clarified butter, for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Beat the eggs with sugar and vanilla sugar until frothy. Mix the quark with the yogurt and milk. Add the flour, baking powder, and the quark mixture to the egg mixture and whisk well. Add a squeeze of lemon juice; if you like, you can also stir in lemon zest. The mixture will be quite thick, but should still be able to flow into the pan. Melt the clarified butter over low heat and, depending on the size of the pan, form one to four small pancakes and cook. As soon as the batter rises slightly, flip and cook until golden brown on the other side. Tastes great with jam, powdered sugar, or yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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