Quark-Waffeln (quark waffles)
Waffles enriched with quark rather than milk alone, which gives a noticeably moister, more tender crumb inside a crisp shell, the quark whisked smooth first before it goes into the batter since lumps of quark left whole bake into unpleasant dense pockets. Letting the waffle iron fully preheat before the first batter goes in is what gives an evenly golden, crisp result instead of a pale, steamed one.
Prep15 min
Cook20 min
Servings4
Christoph's quark waffles, the quark whisked smooth first so no lumps bake into dense pockets.
Ingredients
Units
Temperature
Servings
Waffles
- 250 g quark rounded
- 3 eggs rounded
- 100 ml milk rounded
- 80 g butter, melted rounded
- 250 g flour rounded
- 10 g baking powder rounded
- 50 g sugar rounded
- 2 g vanilla extract rounded
- 2 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the quark until smooth, with no lumps remaining.
- Whisk in the eggs, milk, melted butter and vanilla until combined.
- Whisk the flour, baking powder, sugar and salt together in a separate bowl. Fold into the wet mixture until just combined.
- Preheat the waffle iron fully, according to the manufacturer’s instructions.
- Pour or ladle batter into the hot iron and cook for 3 to 4 minutes, until evenly golden brown and releasing cleanly. Repeat with the remaining batter, keeping finished waffles warm.
Notes
- Whisk the quark smooth before adding it to the batter. Any lumps left whole bake into dense, unpleasant pockets in the finished waffle instead of blending into the crumb.
- Let the waffle iron fully preheat before the first batch. An iron that isn’t hot enough steams the batter instead of crisping it, giving a pale, soft waffle rather than a golden, crisp one.
- Don’t overmix once the flour goes in. As with any quick batter, overworking it develops gluten and makes the waffles dense rather than tender.
- Leftover waffles freeze well; reheat directly from frozen in a toaster or hot oven to recrisp.
Ingredient substitutions
- Quark gives the best texture; a thick, strained yoghurt is the closest substitute if unavailable.
- A little lemon zest in the batter brightens the flavour.
- Serve with fresh fruit, jam, or a dusting of powdered sugar.
From Christoph Mayer