Quark-Waffeln (quark waffles)
Units
Temperature
Servings
Ingredients
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
Method
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.