Today I'm sharing a recipe for incredibly delicious pancakes made from simple ingredients that turn out phenomenally good. As the base, I used equal parts smooth 9% fat cottage cheese and Almette cream cheese. But you can use just cottage cheese or just cream cheese — in that case you'll need 250 g total, and it'll be just as tasty. These pancakes are made by beating the egg whites and yolks separately, just like you would for a sponge cake. The pancakes turned out absolutely gorgeous — incredibly tender, soft, and just melting in your mouth. They don't resemble cheese fritters at all; in terms of texture and lightness they're more like Japanese pancakes, but the flavor is completely different — creamy and tangy from the cottage cheese. My kid was impatiently circling the stove, waiting for the next batch to be done. I could barely convince them that we had to save some for dad)) So, so delicious! I got 10 pancakes out of this recipe.
Ingredients:
- 125 g smooth cottage cheese
- 125 g cream cheese
- 50 g flour
- 3 eggs
- 1-2 tbsp sugar
- 2 tsp vanilla sugar
How to cook cottage cheese pancakes
Beat the egg whites, gradually adding half the sugar, and whip until stiff peaks form, just as you would for a sponge cake.
Beat the egg yolks thoroughly with the remaining half of the sugar until the mixture turns pale and increases in volume.
Add the cottage cheese and cream cheese to the yolks and beat thoroughly. Add the flour and mix lightly, just until smooth.
You'll end up with a tender, fluffy, airy batter that holds its shape well. Start cooking right away — this batter won't wait.
Lightly grease the pan with a little butter — as we know, pancakes are cooked on a dry or barely greased pan. Spoon the batter into pancake rounds and cook until the bottoms are golden.
Flip and cook the other side, then cover with a lid and finish cooking over low heat for 3–4 minutes.
Serve the pancakes immediately after cooking — that's when they're at their most tender, soft, and melt-in-your-mouth best, just as I described in the intro. They're still tasty once cooled, but they become denser and start to resemble some kind of unconventional cheese fritters)) These cottage cheese pancakes are incredibly, incredibly delicious!
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