Cottage cheese pancakes
4 servings
60 minutes
Despite the fact that the filling is largely made of cottage cheese, these pancakes turn out as thin as all the others. But if you want, you can thin the dough with milk - then this food will be somewhat reminiscent of syrniki.
1
Prepare all the ingredients.
2
Blend the cottage cheese with a blender or strain it through a sieve.
- Semi-fat curd cheese (9%): 250 g
3
Whisk eggs with sugar, salt, and vanilla paste until fluffy.
- Chicken egg: 3 pieces
- Sugar: 30 g
- Salt: pinch
- Vanilla bean paste: 0.5 teaspoon
4
Add the cottage cheese and whip again until smooth.
- Semi-fat curd cheese (9%): 250 g
5
Add sifted flour and baking powder, mix again. The mixture will be very thick.
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
6
Pour in the milk: start with half the milk, then gradually add the rest while mixing. The batter should look like regular pancake batter; if it seems too thick, add a little more milk.
- Milk: 400 ml
7
At the end, add vegetable oil and mix again. Let the dough rest for 15 minutes before starting to fry the pancakes.
- Vegetable oil: 30 ml
8
Heat the pancake pan well and, if desired, grease it with a small amount of oil.
- Vegetable oil: 30 ml
9
Pour a ladle of batter into the pan, spreading it over the entire surface. Fry until the edges of the batter turn golden.
10
Flip the pancake and cook it on the other side for 30 seconds. Do the same with the rest of the batter.
11
Stack the ready pancakes on top of each other, spreading each with melted butter.
- Butter: 50 g
12
Serve cottage cheese pancakes with sour cream or other favorite toppings.
- Sour cream: to taste
