Thursday, 15 June 2006

Cottage Cheesecakelets

I believed most of us loves to eat Pancake, Waffle or Crepe. But had you heard Cheesecakelets before? I doubt you do....Right? Cheesecakelets is actually is a cake batter with cheese content that fried in a pan or on a griddle with oil or butter. It can be eaten hot or cold, and are generally filled or topped with a sweet or savoury sauce.

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese is low in fat and carbohydrates while high in protein.

Most types of pancakes are cooked one side at a time and flipped by the cook halfway through. The process of tossing or flipping them is part of the essence of the pancake, and one of the skills that separates the experienced cook from the beginner. Guess from the picture above you can see that I am a beginner for pancake......lolz.. because all the colour are so unevenly done......

Ingredients: (make about 8 -10)
3 Egg Yolks
3 Egg Whites
1 Cup Cottage Cheese(about 200g)
1/3 Cup Plain Flour(about 80g)
1 Teaspoon Vanilla Essence
2 Tablespoons Fine Sugar

Methods:
1. Mix egg yolks with fine sugar and beat till well combine.
2. Next beat in the cottage cheese and vanilla essence then fold in the sifted flour and stir till well combined.
3. Then in another bowl, whisk the egg whites until frothy(with a hand whisk) and fold it into the cottage cheese mixture.
4. Heat a smooth non-stick pan and drop a tablespoon or curd-thick batter on to it to make cakelets for about 3.5" in diameter.(you can use egg ring for different shapes)
5. When it firms up underneath, flip it and cook the other side.
6. Repeat until all the batter had being used up.
7. Serve with fresh fruit, whipped cream, lemon curd or jam. Posted by Picasa


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