(Recipe by Sarah Coates on The Sugar Hit)
- ½ cup quark
- 2 eggs, separated
- ¾ cup (185ml) milk
- 1 tsp vanilla bean paste (or extract)
- 1 cup (150g) plain flour
- 1½ tsp baking powder
- pinch salt
- 2oz (50g) butter, melted
- Place the quark, egg yolks (place the whites in a separate bowl), milk and vanilla into a mixing bowl and whisk together.*
- Stir in the flour and baking powder until just combined (don't stress about lumps) and then fold through the butter.
- Throw the salt in with the egg whites, and whisk until they're foamy - don't worry about peaks or anything. Fold through the batter and put a large, heavy based non-stick pan on to heat.
- These pancakes cook fine without any oil in a non-stick pan, but I like to add a little butter (your call), and then ladle in heaping spoonfuls of the batter into the pan (about ¼ cup). Cook until bubbles appear on the surface of the pancake, and then flip and cook until the other side is golden brown.
- Continue until all the batter is used.
* - I did not separate the eggs nor did I whisk anything separately. As you can see from my photo, they are still the fluffiest. You might like them even more with these steps but I just dumped and mixed and cooked.