Preparation:
1.In a 2 quart bowl with a flat bottom mash the hot peeled boiled potato and
butter, using a hand masher. Add the farmer cheese and mash some more until
uniform. Then add egg yolks and mix smooth. (When you separate the eggs, put
the egg whites into a bowl large enough to beat them in. Be sure the bowl
and
beater are free of any grease, as it would spoil the whites for beating.) I
add the yolks at this point so as to allow the cheese to cool the potato.
(If
you are making the sweet version, add the sugar, cinnamon and vanilla along
with the flour.) Add the flour and mix smooth and uniform.
2.Beat the egg whites to soft peaks, add the cream of tartar or salt, and
continue beating till medium peaks.
3.Stir 1/3 of the egg whites into the cheese mixture to soften it. Then fold
the remaining egg whites into the cheese mixture.
This should give you a mixture that is firm enough to fry. Set a non stick
electric frying pan to 325 F or use a low to medium flame. Add a tablespoon
of
butter to the pan, let it melt and cover the bottom of the pan. Drop rounded
tablespoons of the batter onto the pan, using 2 tablespoons, one to lift and
one to push off the dough. . It will be like a soft cookie dough that holds
it
shape when dropped. Let the bottom fry without touching the pancake or
trying
to flatten it. Take your time. When a nice skin has developed on one side,
turn it over gently using a spatula and a fork, and gently pat down the top
of
the pancake to spread it a little. These should be the size of a silver
dollar
pancake (3/8" x 2"). Fry on both sides in butter. Use the first pancake as a
test for seasoning. They are somewhat bland, so I suggest that you see the
following note. They are also very tender, and a trifle hard to handle
compared to flour or potato pancakes, but you will catch right on.
Note: Sweet version.
You can also make these sweet. Add 1-2 tbs sugar and a few drops of vanilla
extract, and a shake or two of cinnamon after the yolks. It ruins the Judith
story, but the kids will like them better.
Note: Farmer Cheese.
Farmer Cheese is a dry loaf of curds. It is dry enough to pick up in the
hands, much dryer than cottage cheese. Often it is in the Deli Section
instead
of the Dairy Case. If you put regular (not creamed) cottage cheese in a
strainer you can get some of the liquid out by pressing gently. If the mix
turns out too loose, bind it with a little more flour or dry baby rice
cereal.
Suggested Wine: Pink Zinfandel
Notes: This is an old Polish Recipe I adapted for Hanukkah. The widow Judith
fed the Assyrian General cheese pancakes, that were salty, which made him
drink wine, He fell asleep and she killed him, either by cutting off his
head
or by a stake through the heart. (Stories vary wildly, but that's the way I
tell it.) This saved the Jews from certain death at the hands of the
Assyrian
Army. In any event, pancakes and dairy dishes are traditional at Hanukkah,
and
I serve some symbolic salt in a dish with the pancakes, along with sweet
wine
(grape juice in a wine carafe for the children). Actually these pancakes are
on the bland side, and a little salt wakes them up.
Serving Size: About 15 Silver Dollar si |
