Introduction: Cheese Blintzes
Cheese blintzes are like pancakes, but much softer and made with, well, cheese! They are best served with jams, maple syrup, or just plain! :) I'll show you how to make the most DELICIOUS cheese blintzes every, and when I'm done, you'll never go back to pancakes!
Step 1: Ingredients
For this recipe, you will need:
1/2 cup flour
1/4 cup milk
1 1/2 tablespoons sugar
1/4 teaspoon baking powder
1 cup ricotta cheese (cottage cheese works as well)
1 teaspoon vanilla extract
Butter (to grease the griddle. You can also use coconut oil)
Step 2: Blintz Minus the Cheese
This can be done in a bowl, but if you are in a crunch for time, or are too lazy to mix the ingredients together, you can put all the ingredients in a blender to mix them together. Add the two eggs to the bowl, or blender, and mix then until the mixture is a uniform yellow color. Add the flour, and mix it together. By now, it should resemble pasta dough. Add the milk, and CAREFULLY, mix it in, making sure not to splash any. Add the vanilla and sugar, and then mix then into the batter.
Step 3: Cheesy Goodness
Add the cheese. You can either add ricotta cheese or cottage cheese (or farmer's cheese if you can find it). They will all work the same. If you are using ricotta, try to drain it of most of its moisture and whey, as this will make the batter runnier than it needs to be.
Step 4: Griddle and Flip
Grease the griddle with some coconut oil / butter. To see if it is hot enough, drop a few drops of water on it. If it sizzles away, it's done. Pour a ladle-full of batter onto the griddle, and then repeat for the amount of space on the griddle. Wait to see it there are bubbles on the edges of the blintzes; this means that they are ready to flip. (The first batch are never the best.) When they are golden brown on one side, carefully flip them, and cook until both sides are golden brown. Move to a plate when done cooking.
Step 5: The Final Product
And there you go! You have made the most delicious cheese blintze of all time!
Runner Up in the
Cheese Challenge 2016