Recipe - Israeli Cheese Pancakes

8 ounce (225 g / 1 cup) cottage or
curd cheese
2 Eggs
2 ounce (50 g / One half cup)
selfraising flour or
2 ounce (50 g / One half cup) plain
(allpurpose) flour and
One half teaspoon (level) baking powder
1 teaspoon (level) each of sugar and
salt
2 ounce ( (50 g / One fourth 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 JEWISHFOOD digest V96 #092

From: cbmcam cbmcam@cyberramp.net

Date: Mon, 02 Dec 1996 18:26:51 0600