Nigella Lawson boldly declares these pancakes as "old-fashioned cheesecake-flavoured pancakes". I, however am unable to comment what old-fashioned cheesecake flavoured pancakes taste like, as I have never tried this particular dish before. As always, I love searching out new recipes for my weekend breakfast, these cheesecaklets caught my eye. I was intrigued by the use of cottage cheese in pancakes and having a quick glance over the ingredients I realised if I made this, they would be nowhere near as calorific as other pancakes. I tweaked the ingredients a bit, which is one of the beauty of cooking and recreating your own recipes. I used cottage cheese with pineapple and instead of the strawberries, I replaced this with tinned pears. Unfortunately strawberries are not in season but the pears perfectly fit the bill.
These cheesecaklets or sweet cheese pancakes as I like to call them were incredibly easy to make. They were a bit weird looking in term of mixture but when the mixture hit the scorching hot frying pan they began to take a robust form. They cook super quick so do keep an eye on the pancake. The flavours really come through, they are bits of pineapple popping through alongside the subtly of vanilla extract. I would also recommend this as the pancakes, when stacked up high are incredibly filling.
Here is how my cheeselaklets turned out:
Recipe for Cheesecaklets
For the pancakes
2 tbsp caster sugar
225 cottage cheese
50g plain flour
1 teaspoon vanilla extract
To eat with
250 g strawberries (I used pears, which were tinned)
1/2 teaspoon balsamic vinegar
1/2 - 1 teaspoon caster sugar
Start with the fruit, just so that it can macerate while you make the pancakes. Depending on their size, chop the strawberries into quarters, sprinkle over the balsamic vinegar and sugar and swirl the bowl about a bit so the strawberries are coated before covering with cling film and leave to steep while you set about making your cheesecakes.
Separate the eggs. Mix the yolks with sugar, beating well. Add the cottage cheese, flour and vanilla. Then, in another bowl, whisk the whites till frothy (with a hand whisk only) and fold the fold the white spume into the cottage cheese mixture.
Heat a smooth griddle or non stick pan and dollop tablespoons of the curd-thick batter on to it to make cake lets of about 8 cm diameter. Each cheesecake let will take a minute or so to firm up underneath, when you should flip it and cook the other side. Remove to a warmed plate as and when ready.
Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Decent them into a bowl, with a spoon for serving, and bring your cheesecaklets to the table at the same time.