Ingredients
Cheese Pancakes
Cream Topping
Instructions
Step 1
Combine the *cottage cheese*, egg yolks, and sugar in a bowl. Use an immersion blender to blend the mixture until smooth. If you don't have a blender, press the cottage cheese through a sieve first.
Add the rice flour and stir well. The mixture should hold its shape well and not fall apart. If your mixture seems *too liquid*, add more flour.
Step 2
Shape the mixture into small pancakes. In a skillet, heat a small amount of oil (you can use odorless vegetable oil, ghee, or coconut oil).
Fry the pancakes for a couple of minutes on each side until they are golden brown. Make sure not to cover the skillet. Use medium-high heat, such as 7 out of 9 on your stovetop.
Step 3
Transfer the fried pancakes onto a baking sheet and bake them at *170-180°C (340-355°F)* for 5-8 minutes.
You can serve these cheese pancakes with *sour cream*, or make a simple cream topping to accompany them.
Step 4
Combine *sour cream*, heavy cream, and powdered sugar in a bowl. Beat on high speed using a mixer until the mixture is light and fluffy.
This cream pairs perfectly with your pancakes, giving them an extra touch of indulgence.
Servings
These **cherished cheesecakes** are a breakfast delight on their own. But why not take things up a notch? 🎉 Serve them fresh from the oven with a generous dollop of sour cream to add a tangy touch. For those who love a bit of sweetness, add a sprinkle of powdered sugar on top! 🍯
If you want your cheesecakes to double as a dessert, **consider pairing with our creamy vanilla cream**. The richness of the cream elevates the experience, making each bite unforgettable. Feeling fruity? Toss a few fresh berries or a cherry compote on top for a lovely contrast of colors and flavors. 🍒
For an elegant brunch, serve alongside a platter of fresh fruits and a light mimosa. Guests will be enchanted by the simplicity yet profound flavor profiles they experience. Cheers to delicious mornings! 🌞🥂
Equipment
A blender helps in achieving a smooth and creamy consistency. If you don't have one, a fine sieve and some patience work well too.
Ensures even cooking and prevents sticking. Keep the heat at 7 out of 9 for perfectly golden cakes.
A reliable surface for the final bake-off, where these cheesecakes get their perfect finish.
Great for whipping up the cream filling to a light and fluffy perfection.
Variations
🎉 Making these delish cheesecakes gluten-free? **Simply swap the rice flour for almond flour** to maintain that delightful texture. They'll still hold together beautifully, giving gluten-free folks something to relish. 🌰
For a vegan twist, use **plant-based yogurt in place of the cottage cheese and aquafaba instead of egg yolks**. Pair with vegan cream for an entirely plant-based delight without sacrificing any flavor. 🌿🥥
Faq
- Why are my cheesecakes falling apart?
Moisture might be your enemy here. Ensure your cottage cheese is free of excess liquid and add extra flour if needed to firm up the batter.
- Can I make the batter in advance?
Yes! Prepare the batter up to a day in advance, refrigerate covered, and it will be ready for you on busy mornings.
- How do I prevent cheesecakes from sticking to the pan?
Use a good non-stick pan or add a bit more oil to your pan. Also, make sure the pan is hot enough before adding the batter.
- Can I use different flours?
Absolutely, experiment with different flours like oat or coconut. Just be cautious, as this might alter the texture slightly.
- What's the best way to store leftovers?
Keep your cheesecakes fresh for longer by storing them in an airtight container in the fridge for up to 3 days.
- Can I freeze these cheesecakes?
Yes! Freeze baked cheesecakes after they cool. To enjoy, simply thaw and warm in the oven before serving.