Waffles, Pancakes & French Toast
Quark Multigrain Pancakes Servings: 20 4-inch pancakes
Ingredients: ¾ cup whole wheat flour ¾ cup all-purpose flour ½ cup oats, preferably quick cooking ¼ cup light brown sugar, packed 2 teaspoons baking powder 1 teaspoon baking soda 1½ teaspoons cinnamon ½ teaspoon salt 1 cup (8 ounces) Wisconsin Quark Cheese 1¼ cups buttermilk 2 eggs ¼ cup vegetable or canola oil
Directions: In large bowl, whisk whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt. Make well in center and set aside. In medium bowl, using electric mixer, combine Quark and buttermilk until smooth. Mix in eggs and 1/4 cup oil. Add to flour mixture, stirring until just combined (mixture will be thick; if too thick, add a bit more buttermilk). Heat griddle or heavy skillet until hot (water drops will skip across surface). Brush griddle with oil or baking spray. Spoon 1/4 cup batter for each pancake onto griddle, in batches, and cook until edges begin to dry and bottom is browned. Flip; cook until second side browns. Topping Suggestions: Traditional butter and maple syrup; cinnamon-infused butter with syrup drizzle; butter and honey; cinnamon or dulce de leche cream cheese and syrup drizzle.