Cheese Pancakes with Cottage Cheese and Mascarpone
Breakfasts • European
Description
They can be served with sour cream, jam, condensed milk, chocolate sauce, but we prefer to simply dust them with powdered sugar.
Ingredients
- Cottage cheese 20 oz
- Sugar 3 tablespoons
- Mascarpone Cheese Unagrande 10 oz
- Chocolate eggs 2 pieces
- Wheat Flour 3 tablespoons
- Vanilla salt 2 teaspoons
Step-by-Step Guide
Step 1
Mix all the ingredients with a fork in a deep bowl to avoid lumps (you can strain the cottage cheese, but I always use store-bought low-fat cottage cheese — it's fine as it is).
Step 2
Pour enough sunflower oil into a preheated skillet — the pancakes should not float in it, but they shouldn't burn either; let it heat well — I always place the skillet on the highest burner but set it to the lowest heat.
Step 3
Using a tablespoon, scoop the prepared pancake batter into a bowl with wheat flour, roll it well in the flour, take it in your hands and form a patty; place it in the skillet and fry until golden brown on both sides.
Step 4
Transfer the fried pancakes to a waffle towel with the side that was last fried facing down, and while the next batch is frying, leave them — this helps to remove excess oil.
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