Ingredients 

• 2 cups all purpose flour
• 4 tsp baking powder
• Pinch of salt
• 18oz Rokeyroad Quark (2 1/4 cups or 500g)
• 4 eggs
• 1 3/4 cups Rokeyroad Whole Milk
• 2 Tbsp maple syrup
• 1 tsp vanilla

INstructions

1. Mix the dry ingredients.
   In a large bowl, whisk together the flour, baking powder, and salt.
2. Mix the wet ingredients.
   In a separate bowl, combine the quark, eggs, milk, maple syrup, and vanilla. Whisk until smooth.
3. Combine.
   Pour the wet mixture into the dry ingredients. Gently whisk or fold until just combined. A few small lumps are fine.
4. Adjust consistency.
   The batter should be thick but pourable. If it’s too thick, add a little more milk (1–2 tablespoons at a time).
5. Cook.
   Melt butter in skillet or griddle over medium heat. Spoon or pour the batter into small pancakes. Cook for 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more until golden and cooked through.
6. Serve.
   Enjoy warm with your favorite toppings.