Almond Cheese Pancakes

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Nowadays, many people are avoiding sugar and gluten, so we decided to adapt the traditional cheese pancake recipe to meet their needs. Instead of adding wheat flour or semolina, as in the classic recipe, we chose to use almond flour. This gives the pancakes a delightful nutty aroma and aftertaste. We ended up with a creamy, nutty creation. Recipe by John Smith, chef at a popular American café.

Ingredients

Cottage cheese - 21.2 oz
Almond - 3.5 oz
Chicken Egg - 2 pieces
Salt - 0.1 oz
Vanilla Pod - ½ pieces
20% Sour Cream - 7.1 oz
Freshly squeezed orange juice - 1 fl oz
Lime Juice - 0 fl oz
Pine Cone Jam - 0.7 oz
Hazelnut - 2 pieces
Brazil Nuts - 2 pieces

Step by Step guide

Step 1

Squeeze out excess moisture from the cottage cheese using a cheesecloth.

Step 2

Add the eggs, salt, vanilla seeds, and mix well. Then add the flour and mix again.

Step 3

Shape 50-gram balls and use a pastry spatula to form discs.

Step 4

Place them in the freezer for 10 minutes. Then, fry in vegetable oil until golden brown, and afterwards, transfer the syrniki to the oven for 6 minutes at 356°F.

Step 5

While the syrniki are finishing in the oven, prepare the citrus sour cream. To do this, add fresh orange and lime juice to the sour cream and whisk it together. Adjust to taste, as the acidity and sweetness of citrus fruits can vary. The sour cream should have a bright flavor, be slightly runny, and have an airy texture.

Step 6

Place the cheese pancakes on a plate, alongside the cone jam and citrus sour cream. Top the sour cream with finely chopped slices of hazelnuts. Finally, sprinkle with grated Brazil nuts.