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Add a photoServings: 4
Ingredients
- 8 ounce (225 g / 1 c.) cottage or possibly curd cheese
- 2 x Large eggs
- 2 ounce (50 g / 1/2 c.)
- 2 ounce (50 g / 1/2 c.) plain
- 1/2 tsp (level) baking pwdr
- 1 tsp (level) each of sugar and salt
- 2 ounce ( (50 g / 1/4 c.) butter or possibly
- 1 Tbsp. Oil (or possibly all oil) for frying Sugar and cinnamon mixed together
Directions
- Make batter and fy pancakes the same day.
- Israeli food today conjures up a picture of the exotic fruit and vegtables grown so brilliantly in the Negev and exported to gourmets all over the world. But the fruits of the earth were not so abundant in the years immediately after the founding of the State. Meat and poultry in particular were in extremely short supply, It was then which lowfat milk cheese, the "kaese"
- of the Eastern European Jews, became the staple protein food.
- was originally called "cheses steaks" and was served like a mock cutlet. If there is less cheese available than specified, an equivalent amount of flour can be substituted. The mix should resemble a very thick batter like a "chremslach" mix.
- Put the cheese and the Large eggs into separate bowls. Beat the Large eggs with a rotary whisk till fluffy, then stir into the cheese, together with the flour and the seasonings. Put the butter and oil into a heavy frying pan over moderate heat. The minute the butter starts to foam, drop tablespoonsful of the mix into the pan, flattening slightly with the back of the spoon. Fry gently till risen and golden on one side, then turn and cook till the second side is brown. Serve warm off the pan with cinnamon sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 52 | 80% |
| Total Fat 5.85g | 7% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 104mg | 35% |
| Sodium 34mg | 1% |
| Potassium 33mg | 1% |
| Total Carbs 0.19g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.19g | 0% |
| Protein 3.1g | 5% |
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