Light Curd Pancakes
4 servings
30 minutes
Light cottage cheese pancakes are a delicate treat from American cuisine with a touch of home comfort. Their airy texture is created by buttermilk and cottage cheese, making each bite soft and rich. The slight tang of buttermilk harmonizes with the subtle creamy sweetness of the cottage cheese, creating a delightful balance of flavors. They are served fresh and warm, perfectly complemented by honey, berries, or sour cream. These pancakes are ideal for a cozy breakfast or light snack, filling the day with warmth and the aroma of fresh baking.
1
Beat the eggs in a bowl.
- Chicken egg: 3 pieces
2
Gradually mix in the sour milk.
- Clabbered milk (prostokvasha): 300 ml
3
Add the cottage cheese and mix again to avoid lumps.
- Soft fat-free curd cheese: 200 g
4
Add flour to the mixture, stirring constantly. The dough should have a consistency similar to sour cream, not too thick.
- Wheat flour: 8 tablespoons
5
Let the test steep for 15–20 minutes.
6
Bake covered in a small frying pan with a little oil, carefully spreading the batter over the entire surface of the pan.
- Vegetable oil: to taste