Cheese Pancakes with Lingonberry-Rosemary Jam

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Cheese pancakes are the story of the perfect breakfast. It's almost a religious debate: to fry or to bake? With flour or without? These arguments can easily reach a boiling point—except for those who prefer scrambled eggs. This recipe includes both the addition of flour and the methods of frying and baking. Additionally, these pancakes are sprinkled with pepper to stimulate the appetite even in those who usually do not eat dairy products.

Ingredients

Cottage cheese - 8.8 oz
Chicken Egg - 1 piece
Wheat Flour - 2.5 oz
Sugar - 2.5 oz
Lingonberry - 3.5 oz
Honey - 1.9 oz
Rosemary - 1 stalk
Butter - 1.2 oz
Vanilla Pod - ½ pieces
Meyer Lemon Juice - ¼ spoons
Poppy seed paste - 0.1 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Place the cottage cheese, egg, 30 grams of flour, and sugar into a bowl. Add a pinch of salt and the seeds from half a vanilla pod. Mix everything thoroughly with your hands until well combined. Roll the cottage cheese mixture into a tight ball and drop it into the bowl from a small height several times, just like you would do with minced meat for cutlets, to incorporate air into the mixture.

Step 2

Sprinkle flour onto a work surface, lightly moisten your hands with water so the flour sticks to them. Shape the cottage cheese mixture into four cheese pancakes: first, roll the mixture into a ball like a snowball, then flatten it slightly, and finally, rotate it on the table between your palms to form a round shape.

Step 3

In a preheated saucepan, add 50 grams of honey and the leaves from half a sprig of rosemary. After a minute, add the lingonberries, 10 grams of butter, and mix thoroughly. Squeeze in some lemon juice and lightly sprinkle with freshly ground pepper. Cook for five minutes over low heat.

Step 4

In a preheated skillet, add 25 grams of butter, toss in half a vanilla pod without seeds, arrange the cheese pancakes in the pan, and fry them in the foaming butter for three minutes on each side until golden brown, occasionally rotating the skillet to prevent the pancakes from sticking. After that, transfer them to an oven preheated to 356°F for seven minutes.

Step 5

Drizzle a little honey on a plate. Sprinkle poppy seeds and roll them around the plate so they stick to the honey. Place the cheese pancakes in the center and generously pour jam over the top. Garnish with rosemary leaves and sprinkle the jam with a small amount of freshly ground pepper — serve while the cheese pancakes are still warm.