| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 15 cheesecakelets |
| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 15 cheesecakelets |
Ingredients
- 2 cups strawberries, chopped into quarters
- 1/2 teaspoon balsamic vinegar
- 1/2 to 1 teaspoon sugar
- 3 eggs, yolks and whites separated
- 2 tablespoons sugar
- 1 teaspoon best-quality vanilla extract
- 1 cup cottage cheese
- 1/3 cup all-purpose flour
Instructions
- Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets.
- Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.
- Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.
- Turn the strawberries in the ruby syrup they’ve made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 52 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 35 mg |
| Sodium | 67 mg |
| Serving Size | 1 of 15 servings |
| Calories | 52 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 35 mg |
| Sodium | 67 mg |
Reviews
Very good as written and quite flexible. Can substitute other cheese (cream cheese or ricotta) and use Splenda without losing flavor or texture. I have even used almond flour, too. Absolutely need to grease pan with butter.
that’s very nice I want to see nobake cheese cake recipes, with berries in a casserole style pan
I made these pancakes and after heating the flat pan with no grease the pancakes stuck to the pan and it was a disaster. It was difficult to flip over. The second batch I cooked with butter and it didn’t stuck in the pan. I didn’t serve it with the strawberries I served it with golden syrup and sugar. It was tasty and you won’t taste the cottage cheese much.
This became my father’s favorite during his last ten years. He always made the pancakes on Sunday morning. Other than grilling, that was his only contribution to the cooking when I was a child. I was thrilled that I could get such a healthy pancake applause when he was in his nineties. BTW I used sugar substitute.
This was amazing! They taste a LOT like pancakes, but they’re much more protein-filled, so you’ll find yourself filling up faster. Also, as someone who likes to watch their sugar intake, I was happy to find out that the sugar in this recipe doesn’t affect the texture, so you can easily replace it with Splenda.
These were great and very easy to make. They are naturally sweet, and the cottage cheese makes them so moist I think you can skip the fruit or syrup entirely if you’re feeling extra lazy. The strawberry topping can do double duty as a salad dressing. Just increase the amount of vinegar and mash up the fruit a little bit more and you’ve got a tasty strawberry vinaigrette.
These are wonderful! And I don’t like pancakes, but these are like little cheesecakes. I used reduced fat sour cream a couple of times and it works even better that cottage cheese.
WHAT HAPPENED TO HER ON SAT/MORNINGS ??????????????????/
This was so easy to make and tasted great. They are very light and delicate. I made mine with blueberries instead of strawberries…sooo good!
I doubled the recipe, added 1/4 t. baking soda and 1/2 t. baking powder to assist in the fluff factor. They turned out so good! Try them….you’ll like them! I Love Nigella’s shows!