Pancakes with seasonal fruit: making breakfast café-style at home

Did you make a no-bake cheesecake and have some cheese left over? It’s a good idea to use it for delicious pancakes. They are speedy to prepare. It’s best to serve them with strawberries, raspberries, or blueberries.

Even though this breakfast is warm, we will enjoy it even on a hot morning. Pancakes are light and don’t soak up fat. Their main ingredient is bucket-style cheese, which should be removed from the fridge beforehand to reach room temperature. You can choose the semi-fat variety if you’re buying it specifically to make these pancakes.

Bucket-style cheese should have a dense, thick consistency so it doesn’t drip off the spoon. A promising sign is if it’s smooth without lumps and not floating in whey. It’s worth choosing one with a short ingredient list, without starch, dyes, thickeners, or sugar. It’s better to sweeten the batter to your taste. We also recommend trying them without this ingredient. Ripe fruits add a lot of sweetness to the pancakes!

Ingredients:

          
• 500 grams (about 18 ounces) 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 to sweeten the pancakes.
2. Mix all the ingredients thoroughly; it can be done with a spoon. No mixer is necessary.
3. Heat the oil in a pan. Spoon the batter in portions and 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 the excess oil.
5. Serve the pancakes with fruits, maple syrup, or powdered sugar.