Cheese Pancakes
Lacto-Ovo Vegetarian Recipes Desserts Eggs Russian Cheese
From one pancake to another. Last night I made sweet pancakes because I needed more calories. The cycling stage from Plitvice to Split had an inhuman distance of 240 km. I can't imagine what it's like to pedal for that long. I covered that distance by car and it felt very long and bone-stiffening. But with the pancakes in my arms and the memory of the intense pine scent from the Dalmatian area, I endured the journey better 😋 Honestly, this morning I felt like abandoning all my projects and heading to Croatia to drink a coffee by the sea. And then take a bike and climb that mountain at Makarska. And then drink another coffee by the sea, optimistically assuming I return in one piece from the mountain. I even suggested this hypothesis out loud, though rather timidly. It's Alex Ciocan's fault - he's too good a storyteller! I wonder what other ideas will come to me before the 24th when the tour ends?
Ingredients
250g farmer's cheese (or ricotta)
3 level tablespoons powdered sugar
1 packet vanilla sugar
zest of 1/2 lemon
1 tablespoon rum
1/4 teaspoon baking powder
1 pinch salt
2 eggs
50g all-purpose flour
flour for shaping
a little oil and butter for frying
Pieces: 13
How to prepare cheese pancakes
- Rub the cheese well with the sugar and lemon zest to break up the lumps as much as possible, especially if the cheese is drier. Taste the cheese now and if you want the pancakes sweeter, you can add more sugar.
- Add the baking powder, rum, and salt and mix. Add the eggs and mix to get a creamy batter.
- Incorporate the flour (if the cheese was very dry you may not need all of it, so I recommend adding half, mixing, and checking the consistency of the batter; it should be soft but not so much that it self-levels in the bowl; see photo 1).
- Put more flour in a wide bowl.
- Heat a non-stick pan well. Turn the heat to medium-low. Drizzle just a little oil to grease the bottom of the pan.
- Take a spoonful of batter. Put it in the bowl with flour, helping it fall off the spoon with your finger. Cover the mound with flour. Pick up the dough in your hand, sliding your hand underneath. Press between your palms to form a thinner patty (it will puff up when cooked). Shake off excess flour, transferring the patty from one palm to the other.
- Directly from your palm, release the pancake into the pan. Repeat until you fill the pan, without crowding them.
- Cook each pancake about 2 minutes per side (or until nicely browned). After they've cooked on the second side, take 1/2 teaspoon of butter and put it in the middle of the pan. Shake the pan with back-and-forth motions so the melted butter reaches all the pancakes. Leave for a few more seconds, then you can remove the pancakes from the pan with the first cooked side facing up (it looks nicer).
* For each batch of pancakes, wipe the pan with a paper towel (otherwise the butter will burn quickly) and drizzle fresh oil.
** Or if you don't want to bother with butter in the pan and wiping it after each batch, you can stick a larger cube of butter on a fork and rub it over the pancakes immediately after taking them out of the pan - Keep the cooked pancakes covered with a lid or aluminum foil. Serve the warm pancakes dusted with sugar, with sour cream and jam/fruit sauce.
The pancake batter
Taking with a spoon
Putting the batter in flour
Covering with flour
Taking in hand and flattening between palms
Flipping directly from palm into the pan
Browning on both sides for 2 minutes each
Cheese Pancakes
