Cheese pancakes: A delicious twist on your breakfast routine

During warm days, pancakes reign supreme in the kitchen because they taste great when combined with seasonal fruits. With just a moment of preparation, you can enjoy a breakfast that feels like it's from a trendy café. Recently, I tried making pancakes with bucket-style cheese. Until now, I had only used this cheese for cheesecake, but it became a fantastic ingredient for creating light and fluffy pancakes.

Did you make a no-bake cheesecake and have some cheese left over? It’s a great idea to use it for delicious pancakes. They are swift to prepare. For the best results, serve them with strawberries, raspberries, or blueberries.

Even though this breakfast is warm, you will still enjoy it on a hot morning. Pancakes are light and don’t absorb much fat. The main ingredient is bucket-style cheese, which should be removed from the fridge beforehand to reach room temperature. If you’re buying the cheese to make these pancakes, you can opt for the semi-fat variety.

Bucket-style cheese should have a dense, thick consistency so it doesn’t drip off the spoon. A promising sign is if it’s smooth without lumps and not swimming in whey. It's worth choosing one with a short ingredient list, free of starch, dyes, thickeners, and sugar. This way, you can sweeten the batter to your taste. We also recommend trying the pancakes without added sugar, as ripe fruits add a natural sweetness!

Ingredients:

• about 18 ounces of bucket-style cheese
• 1 cup of all-purpose flour
• 1 egg
• powdered sugar to taste (optional)
• a pinch of salt
• oil for frying

Preparation method:

1. Transfer the cheese to a bowl. Add sifted flour, egg, a pinch of salt, and powdered sugar to sweeten the pancakes.
2. Mix all the ingredients thoroughly; this can be done with a spoon—no mixer is necessary.
3. Heat the oil in a pan—spoon in the batter in portions to form pancakes. Fry them for a few minutes on both sides until golden brown.
4. After frying, place the pancakes on a paper towel to absorb the excess oil.
5. Serve the pancakes with fruits, maple syrup, or powdered sugar.