👨‍🍳 Instruktioner

1. 1

   In a medium bowl, mash the farmer's cheese with a fork until relatively smooth. If using a very wet cheese, you may want to press out excess liquid first.

   💡 Proffstips: Using a food processor can help achieve a smoother consistency.
2. 2

   Add the eggs, sugar, vanilla extract, and salt to the mashed cheese. Mix well until combined.

   💡 Proffstips: Taste the mixture and adjust sugar if needed.
3. 3

   Gradually add the flour, mixing until a thick, scoopable batter forms. It should be thicker than traditional pancake batter.

4. 4

   Heat butter or oil in a non-stick skillet over medium heat. Once hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon to form small, thick pancakes.

   💡 Proffstips: Don't overcrowd the pan; cook in batches.
5. 5

   Fry for 3-4 minutes per side, until golden brown and cooked through.

   💡 Proffstips: Adjust heat as needed to prevent burning.
6. 6

   Remove the pancakes from the skillet and place them on a plate. Keep warm while you cook the remaining batter.

   💡 Proffstips: You can place cooked pancakes on a baking sheet in a warm oven (around 200°F/95°C) to keep them warm.
7. 7

   Serve the warm cheese pancakes immediately, topped with fresh berries and a dollop of sour cream or sweetened condensed milk.

   💡 Proffstips: A dusting of powdered sugar is also a nice touch.