Cheese Pancakes

When my aunt Rachel would make these cheese pancakes, she could not make then fast enough. We would pounce on them before the plate ever made it to the table. Since they are best right out of the frying pan, she would stand over the stovetop for quite a bit of time before she satisfied our appetites for these delicious bites of heaven.

1 lb farmer cheese

1 cup flour

½ cup sugar

6 eggs

Pinch of cinnamon

1 tsp. vanilla extract

Butter for frying

Ina large mixing bowl, combine all the ingredients except the butter. Use a fork or a large wooden spoon to make sure that the batter is well combined. Do not make the batter to smooth; you should still see pieces of farmer cheese.

Heat a large frying pan over a medium flame. Generously add butter to coat the bottom of the pan. With a tablespoon, spoon heaping piles of cheese batter into the frying pan. Fry for 2-3 minutes on each side or until both sides are a nice golden brown. Serve immediately.

Recipe from “The Dairy Gourmet” by Sarah M. Lasry

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. Rachel L. says:

    Do you think I could use ricotta cheese instead?

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