Cheesecake pancakes (syrniki/serowe racuchy)

Hello in the New Year. I hope you well, you ate a lot of cheesecake, poppyseed strudel and relaxed a bit.

Today, I want to serve you cheesecake pancakes, in Polish, they are known as serowe racuchy, racuszki z serem, but if we are to trust Wikipedia there origin is more eastern. Somewhere from Ukraine or Russia. In the Western world, pancakes are connotated with breakfast, for me – racuchy were always speedy, delicious lunch. I would guess it was on the days when mom or grandma didn’t have time to make proper food, but even now I love this delicate, sweet lunches like crepes with sweet cheese filling or lazy dumplings. Racuchy taste like little clouds of a fried cheesecake. They are very delicate, so be careful when turning them.

• Servings: Makes around 12 small pancakes
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Delicious breakfast alternative to traditional pancakes

Ingredients

• 250g quark cheese, twarog, or ricotta
• 2 egg yolks
• 2 Tbsp caster sugar
• 1 Tbsp vanilla sugar
• 3 Tbsp flour
• 2 egg white
• icing sugar to serve

Mix cheese and egg yolks together with a fork. Mix in sugars and flour until well combined. In a separate bowl whisk egg whites until they stiff. The mixture should be thick enough if it’s too runny just add some extra flour. You need to judge it on your own as each cheese will have a different amount of moisture. Add egg whites to the mixture and fold in gently. Head a frying pan over a medium heat and add oil. When hot, place a tablespoon of a cheese mixture. Cook until golden and crisp, then flip and fry the other side. When pancakes are nice and crispy place them on a plate lined with a paper kitchen towel (it will soak excess of the oil). Serve them warm with whatever extras you like – jam, fruits, whipped cream, yogurt, or just with icing sugar.

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