Ingredients
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Cottage Cheese – 1 ¼ lb (500 g)
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Sugar – 2 ⅔ tbsp
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Vanilla Sugar – 1 tbsp
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Semolina – 1 ½ tbsp
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Lemon Zest – 1 tbsp
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Eggs – 1
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Salt – 1 pinch
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Sunflower Oil – ½ cup
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Turmeric – to taste
Recipe
There are many recipes for cottage cheese pancakes, and each of them is good in its own way. However, if you prefer flourless version with its richer taste, you’ll find this one particularly great. Today’s recipe features semolina that keeps pancakes from falling apart. Furthermore, it also treats your tastebuds with the superb combination of lemon and cottage cheese.
The light citrus flavor makes these cottage cheese pancakes even more appetizing. If the presentation is as important to you as taste, add some turmeric to get a lovely lemon-yellow color. You can also use raisins and dried apricots in the dough. Serve with sour cream or jam. These taste divine!
Steps
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1
Done
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In a medium bowl, mash cottage cheese with a potato masher or fork. Add the rest of the ingredients, mix, and let sit for 4 hours. |
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2
Done
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Lay the dough out on a floured surface and form it into a sausage. |
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3
Done
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Cut the sausage into 9 equal pieces. Shape the pancakes with a knife. |
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4
Done
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Heat a skillet with sunflower oil and fry the pancakes over medium heat on both sides until golden brown. |
The tender cottage cheese pancakes with lemon flavor hold their shape perfectly. For a quick breakfast, prep everything in the evening. Kids adore these! After all, pancakes beat oatmeal any day. Feel free to share the recipe with your friends!
