These pancakes are popular across all Eastern Europe and especially in Russia.
They are very simple to make. Basic ingredients include cottage cheese, egg and flour. For extra taste add raisins or dried cranberries or grated lemon zest.
Cottage cheese pancakes are usually fried in a generous dash of oil but since I am not a big fan of fried food, I came up with a dry-fried version of cottage cheese pancakes.
Tip: Wrap a lid in a kitchen towel to absorb excess of liquid when dry-fry the pancakes.
Cottage cheese pancakes are usually served with a sour cream as well as jam or honey.
- 400 g dry-curd cottage cheese 9%-12% fat
- 1 small egg
- 3 tbsp vanilla sugar
- pinch of salt
- 3 tbsp porridge oats
- flour for dusting
- Push cottage cheese through a fine sieve.
- Add the remaining ingredients to the cottage cheese and mix until just combined. If the batter is slightly loose - add a flour (oat, coconut, plain...) or cornstarch.
- Form 10 balls, dust in flour and flatten gently.
- Dry-fry in a non-stick pan over low heat for ~5 minutes (keep a lid on).
- Remove the lid, turn over the pancakes and dry-fry for another 3-5 minutes.
- Porridge oats are to add texture however optional and may be skipped.