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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 236.6
  • Total Fat: 12.5 g
  • Cholesterol: 337.8 mg
  • Sodium: 171.6 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 17.0 g

View full nutritional breakdown of Summer fruits farmer's cheese pancakes calories by ingredient
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Summer fruits farmer's cheese pancakes

Submitted by: MARIUSCOSMOS
Summer fruits farmer's cheese pancakes

Introduction

The semi soft version of the farmer's cheese works wonders for this recipes and can be easily find in all grocery stores. For this recipe you will need an 8inch/20cm non stick skillet or omelet pan. You can serve them warm or at room temperature. If you want them warm, keep the over preheated at less then 200F. The semi soft version of the farmer's cheese works wonders for this recipes and can be easily find in all grocery stores. For this recipe you will need an 8inch/20cm non stick skillet or omelet pan. You can serve them warm or at room temperature. If you want them warm, keep the over preheated at less then 200F.
Number of Servings: 2

Ingredients

    Pancakes:
    Egg, fresh, 3 large lightly beaten,
    Semi soft Farmer's cheese 1/2 cup
    lemon zest, 0.5 tsp
    vanilla sugar, 1tsp
    cinnamon, just a tiny bit

    For the toppings:
    *Peaches, fresh, 1 medium (2-1/2" dia) (approx 4 per l ) - 1cup
    *Splenda, 3 tsp (remove)
    *Vanilla extract
    *Lemon Juice, 1 lemon yields
    Raspberries, 0.3 cup (remove)
    Water, 1/8 cup

Directions

In a not so big saucepan, mix the peaches cut in slices, water, sugar substitute and vanilla sugar. Bring to boil and allow simmering for 10 minutes. Remove from heat and stir in the lemon juice and then the raspberries.

While the topping is cooking, mix in a large bowl, the 3 eggs, 1/3 cup soft cheese, the vanilla sugar, lemon zest and add a little pinch of cinnamon (if you like).

Spray some butter flavor cooking spary on a pre-heated non stik pan 8inch/20cm, over medium heat. Spoon 1/4 cup of the batter into the pan and cook until golden at the edges. About 2 min. Loosen with a spatula and flip. Cook 1 min more. Transfer the pancakes to a heat-proof platter and place in the oven to keep warm.

Repeat with the remaining 3 pancakes.

Makes 2 (2pancakes) servings




Number of Servings: 2

Recipe submitted by SparkPeople user MARIUSCOSMOS.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Nice! Farmer's cheese is basically cottage cheese pressed dry; I found it at the store but you can drain your own with cheesecloth if necessary. DH doesn't like peaches so I did all raspberries. Good flavor and nice change of pace! :) - 6/5/07

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  • These were awesome. I didn't think they would turn out, pancakes made from cheese and eggs. They were great. I used 1 T agave nectar in the fruit mix instead of splenda. Used blueberries & cooked w/peaches for the last min. - 9/6/09

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  • Where do you find Farmer's Cheese? I live in FL - 6/2/07

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  • I just tryed this this morning. Very nice. I am a crape lover and master (hihi) so I love diversity! The cheese was a nice add. For the raspberry and peaches mix, I have added 1tbsp of water (1/8 = 2tbsp), so to have 3tbsp in total. Don't worry if it does look like not much water, it is ok. Loved it - 5/25/07

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