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Cheesy Clouds with Jam

Snacks Regional Cuisine of Poland 20 min Easy 32 wyświetleń ~11.24 PLN * - (0)
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Description

Cheese clouds are light, fluffy pancakes made with cottage cheese, inspired by traditional Polish cheese pancakes, but served in the form of delicate "clouds." They have a creamy cheese flavor with a subtle sweetness, and the jam adds fruity tartness and color. Perfect as a warm snack, afternoon treat, or quick breakfast. Serve with your favorite jam (e.g., strawberry, blackcurrant) and optional powdered sugar; they look impressive on the plate thanks to the contrast of the white cheese mixture and the vibrant color of the jam.

Ingredients Used

Ingredients (9)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Semi-fat cottage cheese 400 g
  • Wheat flour 80 g
  • Sugar 30 g
  • Baking powder 10 g
  • Rapeseed oil 30 g
  • Jam 160 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Powdered sugar 15 g
💰 Szacowany koszt dania: ~11.24 PLN (2.81 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the cheese filling

1

Prepare the ingredients: measure out the cottage cheese, take the eggs out of the fridge for a few minutes to reach room temperature (they will combine more easily with the cheese). Prepare a large bowl and a fine sieve or an immersion blender. If the cottage cheese is very lumpy, pass it through the sieve into the bowl, pressing with a spoon, or blend with the immersion blender for a few seconds to achieve a smooth, creamy consistency.

Use a large bowl (at least 2 liters) and a sieve with holes of about 3 mm or an immersion blender. If you are passing through a sieve, use a silicone spatula to press down. A common mistake: not breaking down the cheese makes the clouds too lumpy.
2

Add the eggs one by one to the smooth cottage cheese. After each egg, vigorously mix with a wooden spoon or a mixer on the lowest speed until the mixture becomes uniform and creamy (about 30-60 seconds per egg). The mixture should be thick but pourable — if it is too dry, add a tablespoon of milk.

Use a mixer with a whisk attachment on low speed or a wooden spoon. Do not whip for too long — just enough to combine the ingredients.

Adding dry ingredients

3

Sift the flour and baking powder together over a bowl with the cheese mixture to avoid lumps. Add the sugar and a pinch of salt. Gently mix the ingredients with a spatula or spoon, using folding motions (from bottom to top), until the flour is absorbed and a smooth but slightly lumpy mixture forms. The consistency should resemble thick pancake batter — if it is too runny, add 1 tablespoon of flour; if too thick, add 1 tablespoon of milk or water.

Use a flour sifter and measuring cups. The folding motion prevents loss of air — do not mix vigorously with a mixer after adding the flour.

Frying

4

Heat a large non-stick skillet (24–26 cm in diameter) over medium heat. Pour in the rapeseed oil and wait 1–2 minutes until the oil is hot but not smoking. Check the temperature by dropping a small amount of batter — it should start to gently sizzle and brown.

The best is a pan with a thick bottom. Use a silicone or metal spatula for flipping. A common mistake: oil that is too hot causes burning on the outside while the inside remains raw; too cold — leads to fat absorption.
5

Using a tablespoon, scoop portions of the batter onto the pan — the size of each portion should be about a tablespoon of batter (you can form small mounds). Leave 3–4 cm of space between the pancakes. Fry for 2–3 minutes on one side, until the bottom is golden and easily lifts off the pan. Gently flip to the other side and fry for another 1.5–2 minutes. The clouds should be light golden and springy to the touch.

Use a tablespoon and another spoon or spatula to shape the portions. Flip once, do not press the patties. If the center seems raw after flipping, reduce the heat and cover the pan for 1 minute.

Draining and heating the jam

6

Place the fried clouds on a plate lined with paper towels to drain excess fat. In a small saucepan, heat the jam over low heat for 1–2 minutes, stirring to make it smoother (but do not boil vigorously). If the jam is very thick, add 1 teaspoon of water.

Use a small saucepan and a wooden spoon to stir the jam. Draining prevents greasiness on the plate.

Serving

7

Place 3 clouds per serving on a plate, next to it add a tablespoon of warmed jam or place the jam in the center of the cloud. Optionally, sift powdered sugar on top for decoration. Serve immediately — the clouds taste best warm and fluffy.

For decoration, use a small sieve to sift powdered sugar. Additionally, you can serve fresh fruit or a spoonful of cream.

Final tips

8

If you want to prepare a larger quantity, reheat the clouds in a dry pan over low heat for 1–2 minutes on each side. Do not keep them in the heat for too long, as they will lose their fluffiness. Store the remaining jam in a jar in the refrigerator.

Use a plate with aluminum foil or cover it loosely, but not tightly — this will help avoid excess moisture.

Fun Fact

💡

Cottage cheese pancakes have a long tradition in Polish cuisine — the simplicity of the ingredients (cheese, flour, egg) made them popular in rural homes as a quick, filling dish.

Best for

podwieczorek szybkie śniadanie przyjęcie dla dzieci

Tips

🍽️ Serving

Serve warm with a contrasting jam (sour blackcurrant jam balances the sweetness well). For decoration, use fresh raspberries or mint leaves. You can also serve with sour cream instead of jam for a more savory version.

🥡 Storage

Store the fried clouds in the refrigerator for up to 24 hours in a ventilated container or loosely covered with foil. Reheat in a pan without fat for 1–2 minutes on each side. Store the jam in the refrigerator for 2–4 weeks after opening.

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