Delicate curd cheese pancakes made wonderfully fluffy thanks to beaten egg whites. Their flavour is reminiscent of Japanese cheesecake, but they’re much quicker to make ;). Light and airy, they’re like little cheese clouds. I served mine with sour cream and fruit sauce. They’re so addictive – I highly recommend giving this recipe a try!
Makes 15.
Ingredients for the curd cheese pancakes:
- 3 large eggs, separated
- 2 Tbsp caster sugar
- 225 g semi-fat or full-fat curd cheese (or cottage cheese)
- 50 g plain flour
- 1 tsp vanilla extract
All ingredients should be at room temperature.
Mash the curd cheese (or cottage cheese) with a fork until smooth.
In a mixing bowl, beat the egg yolks with the sugar until pale and fluffy. Add the curd cheese, plain flour and vanilla extract, and mix until well combined. In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the batter.
Heat a small amount of oil in a frying pan over medium heat. Spoon about 1 tablespoon of batter per pancake into the pan and cook until golden brown on one side, then flip and cook until golden on the other side.
Serve with fruit sauce and sour cream.
Ingredients for the raspberry sauce:
- 250 g raspberries
- 2 Tbsp sugar
In a small saucepan, combine the raspberries and sugar. Heat gently, stirring occasionally, until the sugar dissolves and the fruit softens slightly. Remove from the heat and leave to cool.
Enjoy!
Recipe source: “Feast” Nigella Lawson.
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