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Baked quark and apple pancakes

Name: Baked quark and apple pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: About 12 pancakes
Cuisine: Slovak
Ingredients: 250 g Smooth quark (soft curd cheese); 2 Egg whites; 2 tbsp Semi-coarse wheat flour; 1 Grated apple

These baked pancakes combine smooth quark, egg whites, grated apple, and a little flour. Makes about 12; serve with sweetened yogurt or jam.

Slovak cuisine · Quick recipes in 35 minutes · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 10–15 min
Total time: 25 min
Temperature: 180 °C (350 °F)
Servings: About 12 pancakes
Difficulty: Easy

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Quark and apple pancakes are simple patties made with smooth quark (soft curd cheese), egg whites, two tablespoons of flour, and grated apple. The batter has no added sugar or baking powder. Simply beat all the ingredients with a hand mixer and spoon rounds onto a baking sheet lined with parchment paper. Bake at 180 °C (350 °F) for just 10 to 15 minutes.

The sweetness comes from the topping: serve them with plain yogurt sweetened with sugar or with jam.

Ingredients

Smooth quark (soft curd cheese) 250 g
Egg whites 2
Semi-coarse wheat flour 2 tbsp
Grated apple 1

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Instructions

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Core and peel the apple, then grate it finely. In a deep bowl, mix the quark, egg whites, and flour, then add the apple.
Beat everything together with a hand mixer. Line a baking sheet with parchment paper and spoon rounds of the quark mixture onto it. Bake in an oven preheated to 180 °C (350 °F) for about 10–15 minutes, until golden.
Serve with plain yogurt sweetened with sugar or with jam.

Tip: Only egg whites are needed for these pancakes; save the yolks for brushing pastries or making a pudding cream.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 42 kcal
Protein: 3.8 g
Carbohydrates: 4.0 g
of which sugars: 2.1 g
Fat: 1.1 g
of which saturates: 0.7 g
Fiber: 0.4 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Tvarohovo-jablkové koláčiky z jemného tvarohu a bielkov