This is another recipe I grew up eating. It’s actually a popular dish during the Jewish holiday of Hanukah, but I like to have it year-round. It’s also very fitting to the Jewish holiday of Shavuot, which is this month (May), in which we eat lots of dairy. The main ingredient in this recipe is an Israeli cheese called “white cheese” (גבינה לבנה). This cheese is similar to the European quark cheese, and the closest thing I could find to replace it in Canada is Balkan yogurt.

What’s so special about these pancakes? For starters, they are super easy to make and require only 4 ingredients. They can be dressed up in any way you want, but are great on their own as well. They have a lovely soft texture and a nice tartness that you don’t find in standard pancake recipes. I promise, they will be a hit with kids and adults alike!

Yield: 2 servings | Cook time: 15 minutes

Ingredients

• 1/2 cup 6% balkan yogurt (or Israeli quark cheese if you can find it)
• 1/4 cup flour
• 2 tablespoons sugar
• 1 egg
• Butter or neutral oil for frying

Instructions

1. Mix all of the pancake ingredients in a bowl
2. In a pan over low-to-medium heat, heat up the butter or oil
3. Fry the pancakes in batches, flipping once golden (3-5 minutes per side)

Note: don’t turn up the heat past medium, otherwise the pancakes might burn. They need to cook a bit slower than regular pancakes on slightly lower heat.

Nutritional Information