Ashkenazic Sweet Cheese Pancakes (Latkes
Source of Recipe
"The World of Jewish Cooking", by Gil Marks
Recipe Introduction
These are generally served for Hanukkah -- cheese being the original form of latke. Enjoy these pancakes for dairy meals for either Hanukkah or Passover.
1 pound cottage cheese*
4 large eggs
3/4 cup all-purpose flour
or
3/4 cup matza meal
2 tablespoons butter -- melted
or
2 tablespoons sour cream
1 tablespoon sugar or honey
-- (up to 2 tablespoons)
1/2 teaspoon vanilla extract
or
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Vegetable oil -- for frying
or
Butter -- for frying
In a food processor or blender, puree the cheese, eggs, flour or matza meal, butter or sour cream, sugar or honey, vanilla or cinnamon, and salt until smooth. Or beat the eggs with an electric mixer until thick and creamy, then beat in the cheese and the remaining batter ingredients.
Heat a large skillet or griddle over medium heat. Lightly grease with oil or butter.
In batches, drop; the batter by heaping tablespoonfuls and fry until bubbles form on the tops and the bottoms are lightly browned, 2 to 3 minutes.
Turn and fry until golden brown, 1 to 2 minutes. (The pancakes may be kept warm by placing in a single layer on a baking sheet in a 200-degree oven.) Serve accompanied with sour cream, yogurt, maple syrup, flavored butter, jam, cinnamon-sugar, or fresh fruit.
*Pot cheese or ricotta cheese can be used as a substitute for the cottage cheese.
Variation:
Lighter Cheese Pancakes: Separate the eggs; beat the egg whites until stiff but not dry, and fold into the batter.
Makes 30 (3-inch) pancakes
Source: "The World of Jewish Cooking", by Gil Marks
Categories: Latkes, Pancakes, Hanukkah, Jewish
Typed for you by Judi Mae Phelps
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