Cheesecake Pancakes by Marta Greber
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Cheesecake Pancakes by Marta Greber

Marta writes a blog named What Should I Eat for Breakfast Today? and is based in Berlin, she 'loves to eat breakfast in the morning and it has to be a quality time. I also think that it's the most important meal of a day. It's so much nicer to start a day early in the morning and spend some time with people you love or with a good magazine and some music. So, let's breakfast!'

Ingredients

1 Egg
1 tbsp Sugar
250g Cottage Cheese
3 tbsp Flour
1 tbsp Raisins
Zest from 1 lemon
Coconut oil for frying

For cream:
Sour cream, thick
1 tbsp of Sugar or Agave syrup

For serving:
Mix of fruits
1 tbsp Honey


 

Method

Place egg and sugar in the mixer bowl with whisk, and whip it until fluffy and foamy. Place grinder attachment on mixer and grind the cheese. Add flour, lemon zest and mix everything with a flat beater.

Flour your hands, take 1 tablespoon of dough and form a bowl. The dough is sticky, so coat it with flour. Flatten the bowl and fry over a medium heat in a pan with coconut oil. It will give it an additional interesting flavour. 

Place sour cream with sugar in a bowl and whip until thick. 

Now for the fruit! Heat the agave syrup over a medium heat and place berries in it. When you coat berries in warm agave syrup they are shiny and even sweeter. You don't need to pour anything over your pancakes in addition. 

Serves 2.

Tips

The sour cream should be refridgerated for at least two hours and you shouldn't mix different brands. When your cream starts to get thicker, you need to observe it, so you don't over whip, at this point it is a good idea to slow down the speed of the mixer. 

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