Pancakes and cheese: A delightful twist on a classic breakfast

During warm days, pancakes are a favourite meal because they taste wonderful when combined with seasonal fruits. With just a moment of preparation, you can enjoy a breakfast reminiscent of a trendy café. Recently, I tried making pancakes with bucket-style cheese. Until now, I had only used this cheese for cheesecake, but I discovered it’s also excellent for creating light and fluffy pancakes.

You can use it for delicious pancakes if you've made a no-bake cheesecake with some leftover cheese. They are swift to prepare. The best way to enjoy them is by serving them with strawberries, raspberries, or blueberries.

Even though this breakfast is warm, it’s enjoyable even on a hot morning. Pancakes are light and don't soak up much fat. The main ingredient, bucket-style cheese, should be removed from the fridge beforehand to reach room temperature. Opt for the semi-fat variety if you’re buying the cheese specifically for making these pancakes.

The bucket-style cheese should have a dense, thick consistency so it doesn’t drip off the spoon. A good indicator is a smooth texture without lumps and not floating in whey. Choose one with a short ingredient list, without starch, dyes, thickeners, and added sugar. It’s better to sweeten the batter to your taste, but we recommend trying the pancakes without any sweetener. Ripe fruits add a lot of natural sweetness!

Ingredients:

          
• about 500 grams 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 if you prefer sweetened pancakes.
2. Mix all the ingredients thoroughly using a spoon; no mixer is necessary.
3. Heat the oil in a pan. Spoon 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 excess oil.
5. Serve the pancakes with fruits, maple syrup, or powdered sugar.