Pancakes made with farmers cheese or curd. Crispy on the outside, slightly creamy on the inside.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
10 ounces farmers cheese (curd or ricotta works too)
1 teaspoon vanilla extract, optional
2 tablespoons sugar
1/4 teaspoon salt
5–6 tablespoons all purpose flour
1/2 cup extra flour to coat the pancakes before frying
Vegetable oil or light olive oil for frying (3 tablespoons for each batch)
Combine, farmers cheese with egg and vanilla extract until incorporated well. Add in sugar, salt and 5-6 tablespoons flour and wix well. Add extra flour if you think it’s still too wet or sticky.
Using a tablespoon, scoop the batter and drop it into flour. Coat both sides with flour and give it a small pancake shape. Repeat this until you finish all the batter.
Heat 3 tablespoons oil in a large skillet over medium low heat. Fry the pancakes in batches until both sides are golden, about 2-3 minutes per side.
Serve warm with sour cream and jam or just with nutella.
Add the flour inthe cheese and egg mixture gradually. The batter should be thick enough to be formed in a ball shape. If you think it reaches that consistency after adding 2-3 tablespoons of flour, stop there. If you think it is still wet and sticky after 5-6 tablespoons, add a little more.