Cheese Pancakes

Place 500 grams (18 oz) of homemade Ricotta or Farmer’s cheese. Crumble with a fork. Add one egg, 50 grams (2 oz) of sugar, 0.5 teaspoon of salt, mix. If you’d like, add a teaspoon of vanilla extract or vanilla sugar. Add 55 grams (2 oz) of flour, and mix.

Sprinkle flour on your working surface and hands. Shape 12 pancakes of 1.5 cm thickness.

Heat about 40 grams of clarified butter into a thick bottomed pan.

Turn the pancakes once they formed a nice golden crust. Fry until golden on both sides, Transfer them to a plate lined with paper towels to soak up the extra oil.

Transfer to a serving plate, and serve with homemade apple or strawberry jam.