This is my adaptation of Nigella Lawson's Cheesecakelets.
For the last couple of days, I have been experimenting with the recipe using a hotcake mix in lieu of plain flour. Also, I reduced the number of eggs, following the mix's directions instead. The original recipe calls for strawberries, but since my neighborhood grocer does not keep these rare little beauties in stock, I had to improvise. I believe I've finally tweaked it to perfection! My fan club of one claims it tastes like bibingka.
Try it so you too can worship at its cheesy golden fluffiness.
Cheesecakelets
~ 135-gms Pillsbury Hotcake Mix
~ 1 egg, set aside the whites
~ 1 to 1/2 cup cottage cheese (more the tastier)
~ 1/3 cup buttermilk
~ 2 Tbsp brown sugar
~ 2 tsp Vanilla extract
~ 1 Tbsp oil
Topping:
~ Sliced ripe papaya and mango
~ 1 tsp sugar
~ 1 tsp Balsamic vinegar
Combine fruit, sugar and vinegar in a covered container. Shake well. Set aside.
Mix the remaining ingredients (except the egg whites) together in a bowl.
Beat the egg whites until frothy. Mix it into the batter.
Pour a ladle of batter into a hot non-stick skillet. Cook for about 1 1/2 minutes or until bubbles break. Flip, and cook until golden brown.
Serve with papaya-mango topping and a hefty dollop of maple syrup.
For the last couple of days, I have been experimenting with the recipe using a hotcake mix in lieu of plain flour. Also, I reduced the number of eggs, following the mix's directions instead. The original recipe calls for strawberries, but since my neighborhood grocer does not keep these rare little beauties in stock, I had to improvise. I believe I've finally tweaked it to perfection! My fan club of one claims it tastes like bibingka.
Try it so you too can worship at its cheesy golden fluffiness.
Cheesecakelets
~ 135-gms Pillsbury Hotcake Mix
~ 1 egg, set aside the whites
~ 1 to 1/2 cup cottage cheese (more the tastier)
~ 1/3 cup buttermilk
~ 2 Tbsp brown sugar
~ 2 tsp Vanilla extract
~ 1 Tbsp oil
Topping:
~ Sliced ripe papaya and mango
~ 1 tsp sugar
~ 1 tsp Balsamic vinegar
Combine fruit, sugar and vinegar in a covered container. Shake well. Set aside.
Mix the remaining ingredients (except the egg whites) together in a bowl.
Beat the egg whites until frothy. Mix it into the batter.
Pour a ladle of batter into a hot non-stick skillet. Cook for about 1 1/2 minutes or until bubbles break. Flip, and cook until golden brown.
Serve with papaya-mango topping and a hefty dollop of maple syrup.
