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In a large mixing bowl, combine the vanilla pudding powder, sugar, and a pinch of salt.
Add the eggs, milk, and quark to the dry ingredients. Whisk thoroughly until the batter is smooth and lump-free.
Heat a non-stick frying pan over medium heat. Lightly grease if necessary.
Pour small portions of the batter into the pan, forming pancakes about 3-4 inches in diameter.
Cook for 2-3 minutes on one side until bubbles appear on the surface and the edges begin to set.
Flip carefully and cook for another 2 minutes until golden brown and cooked through.
Repeat until all batter is used.
Serving and storage tips:
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