Ingredients

• 250 g curd cheese
• 3 eggs
• 1 tablespoon vanilla sugar
• 1 tablespoon powdered sugar
• 3 heaping tablespoons flour

Preparation

1. Place curd cheese in a bowl, add egg yolks (save the whites) and mash with a potato masher or fork, adding vanilla sugar and powdered sugar. Add flour (if using looser cheese, you can add more flour) and mix thoroughly.
2. Beat the egg whites to stiff peaks and add to the cheese mixture, gently combining ingredients with a spoon.
3. Spoon portions of batter (about 2 tablespoons each) onto a heated, dry skillet (such as a nonstick or crêpe pan) and spread to form evenly-shaped pancakes. Fry in batches.
4. Reduce heat to low and fry for about 3 minutes or until the bottom is lightly golden. Flip to the other side and continue frying for about 2 minutes.
5. Transfer to a plate, then rinse the skillet or wipe it with a damp cloth and repeat frying the remaining pancakes.