Cheese pancakes

A delicious taste experience

The cheese pancake is a specialty from Vorarlberg and Switzerland. In Lustenau it is also known as "Käsdönnola". The following description can be found on Wikipedia: "Käsdönnola" (singular: Käsdönnölö, also Lustenauer Käsfladen) is a type of cheese pancake from Lustenau in Vorarlberg. The cheese flatbread is considered a specialty in Lustenau, and local bakers produce large quantities of Käsdönnala at the Lustenauer Kilbi.

Ingredients:

  • 350 ml water 25 °C
  • 20 g organic yeast fresh
  • Tip: the longer the dough can rise, the less yeast is needed. I make the dough the evening before and need 5 g fresh organic yeast (rising time with 5 g yeast: Leave to rest in the fridge for at least 12 hours)
  • 10 g salt
  • 500 g flour
  • 500 g tangy mountain cheese
  • 100 g Rässkäse
  • (Alternatively: 600 g Ländle Spätzlekäs spicy grated)
  • 3 eggs
  • 5-6 tbsp. milk
  • 2-3 gr. Onions
  • Salt, pepper


Preparation:

  1. Dissolve the yeast in the water. Add the flour and salt and knead for 5 minutes at the slowest speed using a food processor. Cover the dough and leave to rise in a lightly oiled bowl for one hour. During this hour, fold the dough after 20, 40 and 60 minutes (fold 2-3 times without the dough tearing). Then leave to rest, depending on the addition of yeast.
  2. For the topping, finely chop the onions, grate the cheese, add the eggs and spices and a little milk and mix well. Place the dough on the baking tray and spread the mixture on top. Tip: Do not roll out the dough, but stretch it out with your hands. If the dough cannot be stretched any further, leave to relax for a few minutes.
  3. Bake at 200 °C for approx. 30 mins until golden brown.