Maya Darin elevates the treasured Saturday morning pancake into a Shavuot delight, blending soft white cheese into the batter for a rich, festive flavor that remains delectable even when cooled. The Saturday pancake ritual holds a special place in Maya Darin's heart, a tradition cemented since her children's births. At times, pancakes yield to crepes or French toast. Occasionally, Darin and her four children collaborate to dream up inventive additions to the basic pancake batter, producing fresh and unexpected tastes.
For Shavuot, the beloved culinary holiday, Darin opted for pancakes enriched with soft white cheese. These emerge so delightful they stay enjoyable even at room temperature.
Soft white cheese pancakes
Ingredients for approximately 16 small pancakes:
- 177 milliliters milk (3/4 cup)
- 2 eggs
- 5 tablespoons soft white cheese
- 192 grams self-rising flour (1 1/2 cups)
- 3 tablespoons sugar
- 2 tablespoons vanilla pudding powder
- 50 grams melted butter (1.76 ounces)
- Butter for frying
- For serving: sugar, powdered sugar, maple syrup, quality fruit jam
Preparation method:
- Blend all ingredients into a perfectly smooth batter. Darin favors mixing everything in a large measuring cup and using a stick blender to ensure no lumps, then pouring from the liter measure into the pan.
- Warm a pancake pan or a regular non-stick pan, melting butter for frying.
- Pour batter into the pancake pan's indentations or shape even circles on a standard pan.
- Reduce the heat and cook one side until small air bubbles appear on the surface. Turn and cook the other side for two minutes.
- Serve warm and enjoy.
