Yield: 4 Servings
|8 ounces||(225 g / 1 cup) cottage or curd cheese|
|2 ounces||(50 g / 1/2 cup) self-raising flour -or-|
|2 ounces||(50 g / 1/2 cup) plain (all-purpose) flour -and-|
|½ teaspoon||(level) baking powder|
|1 teaspoon||(level) each of sugar and salt|
|2 ounces||( (50 g / 1/4 cup) butter or margarine -and-|
|1 tablespoon||Oil (or all oil) for frying|
|Sugar and cinnamon mixed together|
FROM: The New Complete International Jewish Cookbook by Evelyn Rose Make batter and fy pancakes the same day.
Israeli food today conjures up a picture of the exotic fruit and vegtables grown so brilliantly in the Negev and exported to gourmets all over the world. But the fruits of the earth were not so abundant in the years immediately after the founding of the State. Meat and poultry in particular were in extremely short supply, It was then that milk cheese, the "kaese" of the Eastern European Jews, became the staple protein food. This recipe was originally called "cheses steaks" and was served like a mock cutlet. If there is less cheese available than specified, an equivalent amount of flour can be substituted. The mixture should resemble a very thick batter like a "chremslach" mixture.
Put the cheese and the eggs into separate bowls. Beat the eggs with a rotary whisk until fluffy, then stir into the cheese, together with the flour and the seasonings. Put the butter and oil into a heavy frying pan over moderate heat. The minute the butter starts to foam, drop tablespoonsful of the mixture into the pan, flattening slightly with the back of the spoon. Fry gently until risen and golden brown on one side, then turn and cook until the second side is brown. Serve hot off the pan with cinnamon sugar.
Posted to JEWISH-FOOD digest V96 #092 From: cbmcam <cbmcam@...>
Date: Mon, 02 Dec 1996 18:26:51 -0600