Curd Pancakes with Nuts and Mascarpone
Fluffy Lithuanian-style curd cheese pancakes with lemon and vanilla, rolled in crunchy mixed nuts and served with mascarpone, berries and honey.
Servings: 4
Equipment
- Mixing bowls
- Whisk or hand mixer
- Frying pan
Ingredients
Pancackes:
- 300 g curd
- 2 eggs
- 150 g flour
- 20 g sugar
- 1 lemon zest
- 1 teaspoon vanilla extract
- 50 g nuts a mix of cashews, almonds and hazelnuts, crushed
- Butter for frying
- Pinch of salt
To serve:
- Mascarpone cheese
- Fresh berries
- Honey
Instructions
- Using a fork, mash the curd into a smooth paste.
- In a separate bowl, whisk the eggs (yolks and whites together).
- Add the curd, flour, sugar, a pinch of salt, the lemon zest and vanilla extract to the eggs. Mix well. The dough can be a little sticky; if it's far too sticky, add another spoonful of flour.
- Sprinkle the crushed nuts on a work surface.
- With your hands, shape the dough into small balls and roll them in the nuts to coat.
- Heat a frying pan, add some butter and fry the pancakes on both sides until golden.
- Serve with mascarpone, fresh berries and a drizzle of honey.
Notes
- Low-fat curd works too, but it's also lower in minerals and vitamins.
- Can't find curd? Quark or Polish twaróg from Eastern European shops works.