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Baked Quark Pancakes | Fluffy from the Oven
(0)
55 min
Under an hour
Gurkerl Küche
Klassische traditionelle österreichische Palatschinken, gefüllt mit einer feinen Topfen-Zitronen-Creme und im Backrohr mit einem cremigen Sauerrahm-Schlagobers-Guss goldbraun überbacken. Ein unwiderstehlicher Brunch-Klassiker!
Ingredients
Preparation method
Preparing the pancakes
For the batter, whisk smooth wheat flour, whole milk, 2 eggs, and a pinch of salt until you have a smooth, lump-free batter. Let the batter rest for about 10 minutes.
Heat a little butter in a shallow pan and fry thin, golden-yellow pancakes one after another. Set aside on a plate.
Mixing the quark filling & topping
Preheat the oven to 180 °C top/bottom heat and grease a baking dish with a little butter. Separate another egg. Whip the egg white with 20 g of granulated sugar until stiff peaks form.
Chef's tip
If you like, you can mix 30 g of raisins soaked in a little warm water into the quark filling.
The warm quark pancakes taste especially good with fresh apricot compote or plum compote as a fruity side dish.
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