Cottage cheese pancakes
This recipe is a piece of cake – you just mix all the ingredients together and fry the batter in batches until both sides are golden brown. I usually serve these cottage cheese pancakes as a second course after a thick soup.
The batter doesn’t contain sugar, don’t look for it among the ingredients. Either I dust the pancakes with powdered sugar combined with cinnamon or I spread them with fruit jam.
- 500 g (~1 lb + 4 tbsp) cottage cheese
- 120 g (~1 cup) all-purpose flour
- 2 eggs
- 100 ml (~1/2 cup) milk
- 1/2 tsp baking powder
- pinch of salt
- 3-4 tbsp vegetable oil for frying
Place all ingredients in a bowl and combine together. In a frying pan heat up oil, scoop batches of batter and flatten with the back of your tablespoon. When the underside is golden, flip with a spatula and cook until golden. Serve hot with cinnamon sugar or fruit jam.