Can I make the batter ahead of time?
Yes, the batter can be made the night before and stored in the refrigerator. Give it a quick whisk before cooking.
BREAKFAST
Estonian Pannkoogid with Sweetened Quark and Berry Jam
These delicate Estonian thin pancakes, known as Pannkoogid, are a delightful breakfast or dessert. Served with a creamy, sweetened quark filling and a vibrant berry jam, they offer a taste of traditional Estonian comfort food.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the flour, 1 tablespoon granulated sugar, and salt. In a separate bowl, whisk the eggs, milk, and 2 tablespoons melted butter until well combined.
02
Gradually add the wet ingredients to the dry ingredients, whisking constantly until a smooth, thin batter forms. Let the batter rest for 10 minutes.
03
While the batter rests, prepare the filling: In a small bowl, combine the quark cheese and powdered sugar. Mix until smooth and creamy.
04
Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with a small amount of butter. Pour about 1/4 cup of batter into the pan, tilting and swirling to coat the bottom evenly.
05
Cook for 1-2 minutes per side, until golden brown and set. Flip carefully with a thin spatula. Repeat with the remaining batter, greasing the pan as needed.
06
Once cooked, spread a thin layer of the sweetened quark mixture over each warm pannkook. Top with a spoonful of berry jam.
07
Fold or roll the pannkoogid and serve immediately.
About This Recipe
These delicate Estonian thin pancakes, known as Pannkoogid, are a delightful breakfast or dessert. Served with a creamy, sweetened quark filling and a vibrant berry jam, they offer a taste of traditional Estonian comfort food.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a teaspoon of vanilla extract to the pancake batter or the quark filling. If you don't have quark, a well-drained ricotta cheese or thick Greek yogurt can be used as a substitute.
Easy Substitutions
If quark cheese is unavailable, use farmer's cheese or ricotta cheese that has been drained of excess liquid. Any berry jam can be used, or even fresh berries with a drizzle of honey. For a dairy-free option, use plant-based milk and butter, and a dairy-free cream cheese alternative for the filling.
Storage & Reheating
Leftover pannkoogid can be stored in an airtight container in the refrigerator for up to 2 days. Store the quark filling and jam separately. Reheat pancakes gently in a pan or microwave.
Serving Suggestions
Serve these pannkoogid for breakfast or brunch with a side of fresh fruit and a cup of coffee or tea. They also make a lovely light dessert, perhaps with a sprinkle of cinnamon or a dollop of whipped cream. For a savory twist, omit the sugar from the batter and quark, and serve with smoked salmon and dill.
Common Mistakes
1. Overmixing the batter: This can lead to tough pancakes. Mix until just combined, a few lumps are fine. 2. Pan not hot enough: Results in pale, greasy pancakes. Ensure the pan is at medium heat before adding batter. 3. Too much batter in the pan: Makes thick, difficult-to-flip pancakes. Use about 1/4 cup per pancake for thin results. 4. Not greasing the pan between pancakes: Causes sticking. Lightly butter or oil the pan for each new pancake. 5. Not draining quark: Leads to a watery filling. If using ricotta or farmer's cheese, ensure it's well-drained.
Frequently Asked Questions
What is quark cheese?
Quark is a fresh dairy product, similar to a very thick, creamy yogurt or a soft, unripened cheese. It has a mild, slightly tangy flavor.
Can I freeze these pancakes?
Cooked pannkoogid can be frozen without the filling. Place parchment paper between each pancake and store in an airtight container for up to 1 month. Reheat in a pan or microwave.
MORE TO KNOW
The key to perfect pannkoogid is a thin batter and a properly heated pan. If your first pancake isn't perfect, don't worry; it's often a test to adjust the heat and batter consistency. The batter should be thin enough to spread easily but not so thin that it tears when flipping. Resting the batter allows the flour to fully hydrate, resulting in a more tender pancake. For a truly authentic touch, seek out lingonberry jam, a popular choice in Estonia.
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