Curd and apple pancakes with cinnamon
4 servings
30 minutes
Cottage cheese-apple pancakes with cinnamon are a delicate combination of airy dough, fruity sweetness, and warm spicy notes. This recipe has roots in European traditions where cottage cheese and apples are often used in baking. The blend of tart apples, soft cottage cheese, and fragrant cinnamon creates a unique balance of flavors—sweet but not cloying, with a light nutty hint from almonds. These pancakes are perfect for cozy family breakfasts or tea times. They can be served with honey, yogurt, or fresh berries to make them even tastier. Light and airy, they fill the home with warmth and comfort while the cinnamon adds a touch of spicy magic to the dish.
1
Peel the apples and grate them on a coarse grater (should yield 1 cup). Transfer to a bowl.
- Apple: 4 pieces
2
Add cottage cheese, flour, honey, almonds, lemon juice, cinnamon, and a pinch of salt to the apples.
- Soft curd cheese: 200 g
- Wheat flour: 0.8 glass
- Honey: 1 tablespoon
- Chopped almonds: 1 tablespoon
- Lemon juice: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Salt: pinch
3
Separate the yolks from the whites. Add the yolks to the dough. Mix well.
- Chicken egg: 4 pieces
4
In a separate bowl, beat the egg whites well, then gently fold them into the batter.
- Chicken egg: 4 pieces
5
Heat the pan well over medium heat. Add a little vegetable oil.
- Vegetable oil: to taste
6
Place pancakes of the desired size on a heated skillet and fry until cooked and golden brown on both sides.
