Can I replace the egg?

The egg binds the mixture. If you don't have one, add 1 tbsp water and 1 tbsp flour, but the texture will be firmer.

Why do my pancakes stick to the pan?

The pan might not have a non-stick coating or it wasn't hot enough. Ensure the skillet is well-heated and use a silicone spatula.

Can I make them in the microwave?

A skillet is better for crispiness, but you can bake the mixture in a microwave-safe dish on high for 3–4 minutes.

How many pancakes does this make?

You'll get 2–3 small pancakes (depending on size). The recipe is for 1 serving.

Cheese cake

Name: Cheese cake
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 55 g; Semi-hard cheese — 40 g; Mayonnaise — 20 g

15min

115g

Nutrition per 100g

290

These cheese pancakes are a genius quick-fix recipe for when you crave something tasty and satisfying with minimal effort. Just three ingredients — and golden, tender, gooey cheese pancakes appear on your skillet. No oil, no flour, no fuss — the perfect breakfast or snack. Only 290 calories — enjoy guilt-free!

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WHAT YOU WILL NEED

From ingredients

3 products

Base

Chicken egg55 g

Semi-hard cheese40 g

Mayonnaise20 g

SIMPLE PROCESS

Step by step recipe

The secret to these pancakes is the right cheese texture. Grind the cheese through a meat grinder or grate it finely so it binds perfectly with the egg and mayo. Fry on a dry non-stick skillet — no oil needed, as the cheese and mayo provide enough fat for a golden crust. Flip carefully to avoid breaking.

Step 1

Prep the Cheese

Pass the semi-hard cheese through a meat grinder or grate finely until it resembles breadcrumbs or a paste.

Step 2

Mix the Ingredients

In a bowl, combine the cheese, egg, and mayonnaise. Mix well with a fork or whisk until smooth and uniform.

Step 3

Heat the Skillet

Place a dry non-stick skillet over medium heat and let it get hot.

Step 4

Shape the Pancakes

Pour half the batter onto the skillet, spreading it to about ¼ inch thickness. You can make one large pancake or 2–3 smaller ones.

Step 5

Fry

Cook over medium heat for 3–4 minutes until the bottom is golden and set. Carefully flip with a spatula and cook for another 2–3 minutes on the other side.

Step 6

Serve

Transfer the cooked pancake to a plate, let cool slightly. Serve hot or warm, with herbs, vegetables, or on its own. Enjoy!

CHEF'S TIP

Use a Meat Grinder for Cheese

Pass the semi-hard cheese through a meat grinder — it turns into a fine, even paste that blends beautifully with the egg. If you don't have one, grate it on the finest setting.

Fry on a Dry Skillet

The fat from the cheese and mayo prevents sticking. Use a non-stick skillet for best results and a perfect golden crust.

Keep It Thin

Spread the batter thinly so the pancakes cook evenly — crisp on the edges and tender in the center.

Add Spices for Extra Flavor

Stir in a pinch of paprika, black pepper, or garlic powder to give the pancakes a savory kick.

SUBSTITUTIONS

Add your taste

With Hard Cheese Replace semi-hard with hard cheese like Parmesan — the pancakes become more dense and intensely cheesy.
With Sour Cream Instead of Mayo Substitute mayo with sour cream — slightly lower in calories and a milder, tangier flavor.
With Herbs and Garlic Add chopped dill or parsley and minced garlic for an aromatic savory snack.
With Spinach Mix in 50g of finely chopped spinach for green, nutrient-packed cheese pancakes.

HOW TO STORE

How to Store Cheese Pancakes

Best eaten fresh, straight from the skillet. Leftovers can be cooled and stored in a covered container in the fridge for up to 2 days. Reheat on a dry skillet for 1–2 minutes per side or in the microwave. Freezing is not recommended as the texture degrades.

GOOD TO KNOW