Cottage cheese pancakes with dried apricots
4 servings
60 minutes
Cottage cheese pancakes with dried apricots are a delicate and airy treat that carries the warmth of home. This recipe was born at the intersection of European traditions, where cottage cheese holds a prestigious place in baking. The sweet tang of apricots soaked in aromatic liqueur gives the pancakes a refined taste, while whipped egg whites make them light and porous. These pancakes are perfect for a morning breakfast or a cozy family tea time. Serve them with honey, jam, or sour cream – in any variation they will bring true pleasure!
1
Cut the dried apricots into small cubes and soak them in wine (cognac, fruit liqueur, or whatever has been sitting at home).
- Dried apricots: 5 piece
2
Mix the cottage cheese with the egg yolk, sugar, and sour cream using a mixer, then add the other dairy products. Incorporate the sifted flour with salt and baking powder. Add the dried apricots and knead gently.
- Curd cheese (tvorog): 100 g
- Chicken egg: 2 pieces
- Sugar: 3 tablespoons
- Sour cream: 2 tablespoons
- Milk: 4 tablespoons
- Kefir: 1.5 glass
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Vanilla essence: to taste
- Salt: to taste
3
Whip the egg whites into a thick foam and gently fold them into the batter.
4
Fry pancakes under a lid in a dry skillet with a thick bottom over low heat. If you're confident in your oil's quality, you can use oil, but the pancakes will be greasier.
