1 pound farmers’ cheese or cottage cheese
½ teaspoon baking powder
½ cup flour (5 tablespoons more later)
¼ teaspoon salt
¼ cup sugar
¼ cup raisins (optional)
3 tablespoons flour (2½ tablespoons more later)
2 tablespoons flour
1½ tablespoons vegetable oil (½ tablespoon per batch)
3 tablespoons sour cream (optional)
1 tablespoon confectioners’ sugar
Serves 4. Takes 40 minutes.
Add eggs to mixing bowl. Beat eggs well with whisk. Add cheese. Mix with whisk until well blended. Add baking powder, ½ cup flour, salt, and sugar. Mix with whisk until batter is well blended. Fold in raisins.
Spread 3 tablespoons flour over flat surface. Ladle batter evenly oven flour. Sprinkle 2 tablespoons flour on batter.
Add ½ tablespoon vegetable oil to large pan. Heat oil at medium heat until a bit of batter begins to dance. Use spatula to carefully add 2″ square pieces of flour-covered batter. (Don’t let them touch each other. You might need to cook in batches.) Cook for 2 minutes per side or until brown all over. Repeat for each batch. If desired, garnish with sour cream or confectioners’ sugar.
1) This is the first time my tidbits have not been funny. Twelve days before writing this, Putin ordered a unprovoked invasion of Ukraine. This is an existential war for the defenders. I so wish for better days for Ukraine. The nation’s flag is on the left. The country’s symbol, the sunflower, is on the right.
Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.