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Curd cheese pancakes

Delicate curd cheese pancakes. They get their fluffiness from the beaten egg whites. The taste is similar to a Japanese cheesecake, but pancakes are much faster to make ;). They are like small and soft cheese clouds. I served them with sour cream and fruit sauce. They are so addictive – I recommend you try this recipe out!

Ingredients for 15 pancakes:

  • 3 large eggs, separate the egg whites from the egg yolks
  • 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.

Crush the curd cheese (or cottage cheese) using a fork.

In a mixing bowl, add egg yolks and sugar. Beat well until fluffy. Add curd cheese, plain flour and vanilla extract, and beat. In a separate bowl, whisk the egg whites and gently mix them into the pancake batter.

Fry over medium heat using a small amount of oil, then turn it over and cook until both sides are golden brown (1 whole Tbsp of pancake batter = 1 pancake)

Serve with fruit sauce and sour cream.

Ingredients for the raspberry sauce:

  • 250 g raspberries
  • 2 Tbsp sugar

In a small pot, add the raspberries and sugar. Heat until the sugar dissolves and the fruit softens slightly, stirring occasionally. Remove from the hob and cool down.


Curd cheese pancakes

Source of the recipe – “Feast” Nigella Lawson.

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