Saxon Quark Pancakes (Quarkkeulchen)
Quarkkeulchen Say it: kvark-KOYL-khen
Quarkkeulchen are beloved Saxon potato pancakes enriched with quark, a fresh dairy cheese. Popular in eastern Germany, especially Saxony, they are a comforting treat often enjoyed for breakfast, brunch or as an afternoon snack. The combination of creamy quark, mashed potatoes and a touch of sweetness creates soft, fluffy centers with crisp, golden edges. Traditionally shaped like little clubs or keuls, they are pan-fried in butter and dusted with powdered sugar.
Saxon Quark Pancakes (Quarkkeulchen)
Quarkkeulchen
Pronounced kvark-KOYL-khen
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Boil the unpeeled potatoes in salted water until fork-tender, about 20 minutes. Drain, let cool slightly, then peel and mash or press through a ricer until smooth. Let the mash cool completely.
In a large bowl, whisk together the quark, egg, sugar, vanilla extract, lemon zest and salt until smooth.
Add the cooled mashed potatoes to the quark mixture and stir until well combined.
Sift in the flour, baking powder and a pinch of salt. Mix gently until a soft, slightly sticky dough forms. If the dough is too wet, add 1–2 tablespoons more flour.
Turn the dough out onto a lightly floured surface and divide into 8–10 equal pieces. Shape each into a small oval or club-like patty about ¾ inch (2 cm) thick.
Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches, fry the pancakes 3–4 minutes per side until deep golden brown and the edges are crisp.
Transfer to a paper-towel-lined plate and keep warm while cooking the remaining batches, adding more butter as needed.
Dust generously with powdered sugar while still warm and serve immediately.
Regional variants
Some Saxon cooks add a handful of raisins or chopped apple to the dough. In other parts of Germany similar potato pancakes may be savory and served with sauerkraut or applesauce.
Cook's notes
- Quark gives the best texture; if using Greek yogurt, strain it first to remove excess whey.
- The potatoes must be completely cool before mixing or the pancakes may fall apart.
- For extra crispness, cook the second side a little longer until the surface is nicely browned.
Serve with
Applesauce, fresh berries, or a dollop of additional quark. A cup of strong coffee is the classic drink pairing.
Make ahead and storage
Best eaten fresh, but leftovers can be refrigerated up to 2 days and reheated in a skillet until crisp.
