Friends of mine own and operate #ArmadaleFarm Dairy products. One of the items they produce, my personal favourite, is Quark. It’s high protein / low fat and incredibly useful for dipping, eating and cooking – you can substitute it anywhere you’d use cream cheese (for example, cheesecakes) or cottage cheese (lasagna), or buttermilk (breads, cakes, pancakes, waffles, etc.). It adds a unique taste, a bit of a ‘tang’ and also helps baked goods to rise as it reacts with other ingredients.
So, I assembled the ingredients:
- 2 eggs, separated
- 2 Tablespoons oil or melted butter
- 250 grams (1 cup) of Quark
- 1 cup milk
- 1/2 Teaspoon of Vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 2 tablespoons sugar or honey
- 1/2 teaspoon salt
Mix the 2 egg yolks, oil, Quark, milk and vanilla well.
In another bowl, whisk all of the dry ingredients together. Gradually add them to the egg yolk mixture and beat until smooth.
In a separate bowl, with clean beaters, beat the egg whites until soft peaks form.
Gently fold the egg whites into the main batter.
Preheat your waffle maker and then oil the top and bottom. Spread about 1/3 cup of batter on each square, close and cook until steam rises from the sides. Keep an eye on them – it’s a fine line between cooked and burned. Remove each cooked batch to a pre-heated plate in your oven to keep them warm until you’re done cooking them all. Then serve with whatever toppings you and your family prefer – maple syrup, fruit, purees etc.
The same recipe can be used to make pancakes if you reduce the flour to 1 1/2 cups and/or increase the milk slightly to thin the batter.
We had ours for supper, but they make a great treat for breakfast or lunch. Also, this recipe made approximately 16 4″x6″ waffles. We ate about 4 each and froze the remaining 8 to pop in the toaster some day in the future for a quick breakfast (home made and much better ‘eggos’).
This was yesterday’s challenge in the kitchen – successfully completed!