Regina's Quark Pancakes

Ingredients for 1 servings:

• 200 g flour
• 50 g cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• 3 eggs
• 50 g sugar
• ½ tsp vanilla sugar
• 250 g quark
• 250 ml milk or buttermilk
• possibly raisins

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Grandma’s recipe

In a bowl, mix the flour, starch, baking powder, and baking soda. Beat the eggs with the sugar and vanilla sugar until thick and creamy (about 5 minutes). Now add the quark and buttermilk or milk, then the flour mixture, and stir until well blended. Raisins can be added if desired. Cover and let the batter stand for 30 minutes. Heat a little butter or oil in a pan and add a large spoonful of batter to the pan. You can either make one large pancake or small pancakes. When the top layer of the pancake or pancakes starts to bubble, quickly turn them over and fry briefly again. Turn them out onto a plate and fry more pancakes until the batter is all used up. Sugar with cinnamon, applesauce, or compote goes best with this! If you don’t like it too sweet, add no sugar or just 1 tablespoon of sugar. Tip: The quark pancakes taste especially delicious when you use yeast instead of baking powder and baking soda. Use either 10 g of fresh yeast or 1/2 packet of dried yeast. Process as usual and let rest for 30 minutes. They’ll taste light and fluffy and will be extra fluffy.