Quick Cottage Cheese Pancakes
Breakfasts • Russian
Description
They turn out very tender. Serve them not hot, but slightly cooled (to avoid burning your tongue) with sour cream, jam, or sweetened condensed milk.
Ingredients
- Cottage cheese 15 oz
- Sugar 2 spoons
- Chicken Egg 2 pieces
- Wheat Flour 3 spoons
- Vanillin a pinch
- Activated Baking Soda a pinch
Step-by-Step Guide
Step 1
Mix the cottage cheese with the eggs well to avoid lumps. Add sugar, baking soda (no need to neutralize), and vanillin (or half a packet of vanilla sugar), and mix again. Gradually incorporate the flour. If the cottage cheese is very fatty, you can slightly increase the amount of flour, and vice versa. The mixture should not be too thick, so it can be easily stirred.
Step 2
Dip a tablespoon into a glass of water. Using the wet spoon, take a small amount of the cottage cheese mixture and place it in the frying pan. Before each subsequent portion, wet the spoon in the water again. The pancakes should be spaced apart, as they will spread slightly.
Step 3
Sauté over low heat until golden brown.
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