Oatmeal pancakes with lemon zest
8 servings
50 minutes
Oatmeal pancakes with lemon zest are a delicate and aromatic treat originating from Russian cuisine. This recipe combines the simplicity of traditional home dishes with a refreshing hint of lemon. Oats give the pancakes softness and lightness, while cottage cheese and yogurt add richness and an airy texture. Lemon zest and juice provide a subtle tanginess, making the flavor refined and vibrant. Cooked slowly under a lid, they turn out especially fluffy and golden. These pancakes are an ideal choice for a cozy breakfast or light snack, pairing well with honey, berries, or nuts. They are nutritious, healthy, and bring true pleasure from eating.
1
Grind one cup of flakes into flour, mix with the unground ones, pour in two cups of hot water, and let it steep for 10 minutes.
- Rolled oats: 400 g
- Wheat flour: 200 g
2
Whip the cottage cheese with yogurt, add a spoon of olive oil, zest, and lemon juice.
- Curd cheese (tvorog): 200 g
- Plain (natural) yoghurt: 200 g
- Olive oil: to taste
- Lemon zest: 1 tablespoon
- Lemon juice: 1 tablespoon
3
Add flakes and pre-mixed flour, baking powder, sugar with a pinch of salt. Mix thoroughly and let sit for 20 minutes. (Constantly allow the mixture to rest for the flakes to swell, making the pancakes tasty and fluffy).
- Rolled oats: 400 g
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Sugar: 3 tablespoons
- Salt: to taste
4
The main trick is to fry them correctly. Pour the batter into the pan in very small portions, and fry the pancakes covered (!) on low heat (3-4 out of 10).
