*I make them with ricotta and farmer cheese – but farmer cheese is the easier and faster way to make these.
When you want that cheese creaminess of the inside of a blintz but don’t want the rest of it. THAT’s what these taste like.
Another Tastebuds regular menu item that I sadly now pretty much only make for Chanukah and Shavous. But really, that’s a good thing, because I could 1000% eat the entire 24 pancakes this recipe makes all by myself. OH HOW I ADORE THEM!
Super easy to make. Can totally be made in advance and then just reheated before serving. They also are delicious cold, FYI.
Eat them plain or like I do, swimming in confectioners sugar and a little dash of maple syrup. It all works, and everyone loves them.
1 LB farmer cheese
6 eggs (the whole egg not just yolks)
1 cup sugar
1 tsp vanilla sugar (optional)
1 cup flour
Pinch of cinnamon
Splash of vanilla
Mix till combined
Heat your pan that has been generously sprayed and add a few Spoonfuls of batter to pan. Cook on one side about 1.5 minutes till bubbles start to form and then flip and cook for another minute or so.
Remove from pan and repeat with rest of batter.
Find it online: https://sarahmlasry.com/cheese-pancakes/