As an artist, I find inspiration in unexpected places—like the kitchen! With Hanukkah approaching, I’m drawn to the warm glow of the menorah and the delicious smells of traditional foods. This year, I’m excited to share a recipe that’s both new and old, a celebration of history, culture, and the simple joy of good food: Cheese Pancakes with Honey and Olive Oil.
A Delicious Journey Through Time: The Story Behind the Recipe
Did you know that cheese pancakes predate the beloved potato latke as a Hanukkah staple? It’s true! This tradition, dating back centuries, has its roots in the story of Judith, a brave woman who used her wits and culinary skills to outsmart an enemy general.
This connection between cheese, courage, and the Hanukkah story resonated through the ages, particularly in regions where olive oil was the primary cooking fat. The custom of enjoying dairy during Hanukkah, especially when paired with fresh olive oil (olio nuovo), became a way to connect with the past and celebrate the present.
A Simple Recipe for a Special Occasion
This recipe is easy to follow, even for beginner cooks. The pancakes are made with simple ingredients like farmer cheese, ricotta salata, and a touch of honey for sweetness. They’re fried to golden perfection in good-quality olive oil, which adds a rich, nuanced flavor.
Ingredients You’ll Need:
For the Pancakes:
- 1 cup farmer cheese, whole milk ricotta cheese, or whole milk cottage cheese (6 to 8 ounces)
- 2 ounces ricotta salata, kashkaval (AKA caciocavallo), or other salty semihard cheese
- 2 eggs
- 1/3 cup all-purpose flour
- 2 tablespoons good quality olive oil, plus more for frying
- 1 tablespoon honey
Toppings:
- Honey (orange blossom honey would be lovely)
- Olio Nuovo, or other delicious olive oil*
- Roasted salted pistachio kernels, coarsely chopped (For nut-free, use finishing salt like Maldon)
Step-by-Step Instructions:
- Prepare the Cheese: Drain cottage or ricotta cheese if using. Grate enough salty cheese (ricotta salata or kashkaval) to yield ½ cup.
- Make the Batter: Whisk eggs in a large bowl. Stir in farmer cheese, grated cheese, 2 tablespoons olive oil, and 1 tablespoon honey. Mix well. Gradually stir in flour until just combined.
- Heat the Pan: Pour 2 tablespoons olive oil into a 12-inch skillet over medium heat.
- Test the Oil: When oil shimmers, add a tiny bit of batter. If it sizzles and bubbles, you’re ready to cook.
- Cook the Pancakes: Add a generous spoonful of batter to the hot oil for each pancake. Cook until golden brown, about 2 minutes per side. Adjust heat to prevent burning.
- Drain and Serve: Remove cooked pancakes to a paper towel-lined plate. Repeat with the remaining batter, adding oil to the pan as needed.
- Add the Finishing Touches: Warm honey briefly. Arrange pancakes on a platter. Drizzle generously with olio nuovo and honey. Sprinkle with chopped pistachios or a pinch of finishing salt.
Tips for the Best Cheese Pancakes:
- Draining the Cheese: This step is crucial for achieving a light and fluffy texture.
- Quality Olive Oil: Using high-quality olive oil, especially olio nuovo, elevates the flavor of these pancakes.
- Don’t Overcrowd the Pan: Cook the pancakes in batches to ensure even cooking.
A Hanukkah Treat to Remember
These cheese pancakes are more than just a recipe—they’re a connection to the past, a celebration of flavor, and a reminder that even simple ingredients can be transformed into something special. They’re best enjoyed during Hanukkah, but feel free to make them anytime you crave a delicious and unique treat.
For more handmade gift ideas and culinary inspiration this Hanukkah season, explore the unique offerings on the Robert Kline Art website! We’d love to hear your thoughts on this recipe. Share your experiences and photos in the comments below!