From the kitchen notebook · No. 01
Vanilla cheese pancakes
Soft cheese centres with a delicate golden crust. Serve with sour cream and berries.
Method
If the curd cheese is wet, squeeze out excess moisture through a clean cloth. Mash with a fork, then mix with the egg, sugar, vanilla sugar and salt.
Mix in the flour. The mixture should hold its shape but stay soft. Divide into 8 portions and shape into small, thick discs on a lightly floured board.
Heat a little oil in a frying pan. Cook over medium-low heat for 4–5 minutes on each side until golden and cooked through in the centre.
Serve warm with sour cream, jam or berries.
Kitchen note
The drier the curd cheese, the less flour you will need. Too much flour makes the pancakes dense.