Best 3 Cheese Pancakes Nigella Lawson Recipes

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Indulge in the delectable world of cheese pancakes, a culinary delight that harmonizes the richness of cheese with the fluffy texture of pancakes. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and offers a myriad of flavor combinations to tantalize your taste buds. From the classic cheddar cheese pancakes to the tangy feta and spinach variation, each recipe promises a unique gustatory experience. Embark on a culinary journey as we explore the diverse world of cheese pancakes, featuring recipes that cater to various dietary preferences, including gluten-free and vegan options. Get ready to savor the perfect balance of flavors and textures in every bite.

Let's cook with our recipes!

OAT PANCAKES WITH RASPBERRIES AND HONEY



Oat Pancakes with Raspberries and Honey image

If you promise pancakes to an 8-year-old, these are decidedly not the pancakes they will have in mind, though this doesn't mean they aren't for the rest of us. Think of them rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I've made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavor. This leads me to think this could be good with a wee nip of whisky somewhere in the mix and, in deference to the great Hibernian dessert, Cranachan, a dollop of whipped cream. The lack of flour means that they are gluten-free (though because of cross-contamination where they are made, you should look for porridge oats that say as much on the packet, if this is crucial). And while you can use regular full-fat milk, I much prefer oat milk, which richly enhances their flavor, as well as making them dairy-free for those for whom that is a concern. Though in which case, banish all thought of the whipped cream now.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 pancakes

Number Of Ingredients 10

150 grams (5.3 ounces) runny honey
150 grams (5.3 ounces) frozen raspberries (or fresh)
100 grams (3.5 ounces) porridge oats, preferably organic (not instant)
1/4 teaspoon flaked sea salt
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
100 milliliters (3.5 ounces) oat milk
1 egg
1 teaspoon vanilla bean paste or 1 teaspoon extract
1 teaspoon sunflower oil

Steps:

  • Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed. This shouldn't take more than 3 minutes or so. Take the pan off the heat.
  • Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground.
  • Tip into a bowl and stir in the baking powder and cinnamon.
  • In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.
  • Pour 1/2 a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of paper towel, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you've cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before.
  • Serve immediately--the oats carry on drinking up liquid, and the pancakes will dry on standing--with the warm raspberry honey poured on top.

CHEESECAKELETS



Cheesecakelets image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 25m

Yield 15 cheesecakelets

Number Of Ingredients 8

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

Steps:

  • 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.

LIPTAUER CHEESE A LA NIGELLA LAWSON



Liptauer Cheese a La Nigella Lawson image

Lipatuer is a tangy, creamy cheese spread that is common throughout Austria, Hungary, and Bavaria. It is delicious with crackers, raw vegetables, and even better with sour pumpernickel bread. Cooking time is chilling time.

Provided by Cinnamon Turtle

Categories     Spreads

Time 2h20m

Yield 4 Cups

Number Of Ingredients 11

18 ounces cream cheese
2 1/4 cups cottage cheese
4 -5 tablespoons capers
8 cornichons, chopped
3 teaspoons paprika
1 pinch salt
1 pinch black pepper
2 teaspoons caraway seeds
2 teaspoons French mustard
1 -2 tablespoon vegetable oil
1 pinch paprika

Steps:

  • Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Mix together well and turn into a 1-quart bowl lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
  • When it has become cold enough to turn out - a few hours should do it - unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it over, and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze made by mixing the oil with the paprika.
  • Serve this with bread or poppy-seed bagels, gherkins, and, if you like, some chopped red onions.

Nutrition Facts : Calories 609.5, Fat 53, SaturatedFat 27.3, Cholesterol 160.7, Sodium 2705.8, Carbohydrate 14.5, Fiber 3, Sugar 8.9, Protein 21.9

Tips:

  • For a crispy exterior and fluffy interior, ensure your pan is hot before adding the batter.
  • If you don't have a blender, mash the cottage cheese until smooth using a fork or potato masher.
  • Feel free to experiment with different cheeses. Try a sharp cheddar for a tangy flavor or a creamy brie for a more decadent pancake.
  • Serve your cheese pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Cheese pancakes are a delicious and versatile breakfast or brunch option. They're easy to make and can be customized to your liking. With just a few simple ingredients, you can create a stack of fluffy, golden brown pancakes that are sure to please everyone at the table. So next time you're looking for a new breakfast recipe, give these cheese pancakes a try!

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