Super easy, low sugar, and high protein this breakfast lunch or dinner meal was inspired by the following: German Pancake Recipe on the website: http://www.lecremedelacrumb.com and my own version of a Jewish blintz filling. When you go to the LeCremeDeLaCrumb website, find breakfast recipes in the menu and then scroll until you see German pancake.
The “German” pancake, which is probably an American invention, is whipped together in a blender. I followed the recipe on the Le Crème de la Crumb website except, I noticed half way through that my oven was hotter so, I reduced the temperature to 400 F to avoid having it burnt at the edges and undercooked in the center. Watch this carefully.
Also, with the amount of butter, when cooled, the pancake sticks to the bottom of the aluminum pan. To fix this, I put a layer of non-stick aluminum foil on the bottom of the aluminum pan. Now after the pancake cools, it is easy to lift out of the pan and cut into small servings with kitchen scissors.
The topping is my own invention trying to simulate the Jewish cheese blintz filling. Into approximately two pounds of whole milk ricotta cheese I mixed a half Tablespoon of sour cream and two Tablespoons of Icelandic Provisions Extra Creamy Lemon Yogurt. The Icelandic yogurt is perfect for this, since it’s so thick; you can try it with the other flavors such as vanilla bean or coffee.
Get out your tasting spoons. You want to barely loosen up the thick ricotta, but still keep it flavorful and have it mound up. Left over ricotta topping/filling can be used to make a traditional rolled cheese blintz filling for tomorrow’s breakfast. Just put the topping/filling down the middle of the cooked pancake of your choice, fold over the sides and top with jelly, whipped cream, sour cream, and/or fruit.
Make your German pancake first. Store it in your refrigerator until just before leaving for the potluck. At that time, mound up the ricotta topping/filling on each piece of your pancake. On top of that, I like to put a fruit spread or jelly. Cover and transport to your event.
Topping can be any jelly of your preference, or use the plastic squeeze type; this is convenient to offer anyone in the buffet line wanting to up the sweetness. You can also add fresh fruit and even more sour cream, if you prefer savoy rich food over sweet. These are good choices to feed a crowd.
Enjoy!
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