Corsican Pancakes

by Steve Waters

One of the highlights of my recent tasting trip to France and Italy were the “Migliaccioli,” cheese and herb pancakes, that we were served while visiting Anne Amalric at Domaine de Marquiliani in Corsica. I must have eaten at least fifteen of them myself. Thank you, Anne!

Caterina Brault-Maraini, who runs our office in France and led the tasting trip, sent me the recipe and I recreated them at home to critical acclaim. They didn’t last long.

Below is the recipe. I doubled the amount of ingredients listed below which covered six adults and a few children. I used fromage blanc and ricotta for the cheeses, and diced green onion and chives. Squeeze in some Meyer lemon juice, a bit of milk, and a liberal amount of salt. The Italian dried fennel powder we sell in the retail store in Berkeley (“Fiore di Finocchio”) was also a welcome addition to the mixture.

Corsican Pancakes

600 g fresh cheese (goat or sheep)
150 g flour
1 egg
Squeeze of lemon juice
A little bit of water or whey (milk works too)
Salt

You mix all the ingredients together with a fork until smooth and then you cook them as pancakes, scooping the batter on to a buttered, hot surface.

2 Comments

  1. Maggie Sabovich says:

    I want to make the Corsican pancakes but need US rather than metric or grams based measurements….How about the US conversions for this recipe…Looks great!

    Cheers, Maggie

    • admin says:

      Hi Maggie,

      We did some conversions, and here’s what we came up with:

      2.5 cups fresh cheese (goat or sheep)
      A little over half (.63 to be exact) cup of flour
      1 egg
      Squeeze of lemon juice
      A little bit of water or whey (milk works too)
      Salt

      Hope this helps! Let us know how it turns out.

      Cheers!

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