Cottage cheese pancakes with apples

4 servings

30 minutes

Cottage cheese pancakes with apples are a delicate treat of Russian cuisine, combining the airy texture of cottage cheese with the refreshing fruity note of apples. Traditionally, such pancakes were made in villages where cottage cheese and apples were accessible and healthy ingredients. Their softness and slight sourness are perfectly complemented by warm hints of cinnamon and the sweetness of sugar. The pancakes can be served with jam, sour cream, or fresh apple slices, enjoying their warm, cozy flavor. They are ideal for family breakfasts or as a dessert after lunch. The main thing is not to make them too thick so they cook evenly while retaining lightness and airiness. This dish warms the soul and evokes pleasant memories of home comfort.

Energy value per serving

• Calories: 248.5
• Proteins: 14.4g
• Fats: 6.4g
• Carbohydrates: 33g

Ingredients

• Cottage cheese: 200 g
• Apple: 2 pc
• Chicken egg: 2 pc
• Wheat flour: 4 tbsp
• Sugar: 2 tbsp
• Lemon juice: 1 tbsp
• Salt: pinch
• Cinnamon: 1 tsp

Cooking steps

1. We break the eggs and separate the whites from the yolks.

   Required ingredients:

   • Chicken egg: 2 pieces

2. Add cottage cheese to the yolks in a bowl. If the cottage cheese is grainy, it's better to pass it through a sieve. The cottage cheese can be any type, but not liquid; otherwise, you'll need to add more flour, making the pancakes firmer and more doughy in taste.

   Required ingredients:

   • Cottage cheese: 200 g

3. Grate the apples and add them to the cottage cheese with the yolks. Mix the mass well to prevent the apples from darkening.

   Required ingredients:

   • Apple: 2 pieces

4. Add flour, cinnamon, sugar, lemon juice, salt and mix thoroughly.

   Required ingredients:

   • Wheat flour: 4 tablespoons
   • Cinnamon: 1 teaspoon
   • Sugar: 2 tablespoons
   • Lemon juice: 1 tablespoon
   • Salt:  pinch

5. In a separate bowl, beat the egg whites. The beaten egg whites should turn bright white and hold their shape well.

6. Gently fold the whipped egg whites into the cottage cheese mixture and mix well.

7. We heat the pan. You can use a little butter for frying, but I fry in a dry non-stick pan.

8. We spoon our dough onto the pan. Fry for about 2 minutes on each side over low heat. It's better if the pancakes are not too thick, otherwise they will burn and won't cook through.

9. Pancakes can be served with jam, sour cream, or apple slices.